A fresh-tasting, summery pesto potato salad - with no mayo! Perfect for BBQs and picnics, or any other time the sun is shining.
A picnic is one of my favourite ways to enjoy good weather - and a potato salad is a must-have item! This pesto potato salad is a great no-mayo option, made instead with a fresh and summery homemade pesto, and plenty of fresh veg.
Homemade pesto
I used a super simple homemade pesto for this recipe, but I didn't use the usual ingredients. Pesto is generally made with pine nuts and fresh basil, but these can easily be swapped out for pretty much any alternative nut, and any leafy herb.
This time I made my pesto with mint, parsley and pistachios, which made it feel so summery. I'm always wary of using mint (I'm one of those people who thinks that 90% of the time, mint makes everything taste like toothpaste), but it works so well in this. It's just enough to freshen everything up without making you feel like you're on your way to bed.
No mayo potato salad
I love how zingy the pesto makes this potato salad taste, instead of a heavy, mayo-based sauce - believe it or not, there is such a thing as too much mayonnaise, and when you've got a few pieces of potato swimming in mayo, that's probably it. A light and fresh pesto dressing is much nicer! I did add a dollop of Greek yogurt to make it a bit creamy, but you can easily skip this if you'd prefer a vegan potato salad.
Don't forget to add plenty of fresh veggies too, and your pesto potato salad is done! Easy peasy.
Mint and pistachio pesto potato salad
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Print Pin CommentIngredients
- 750 g baby potatoes (~ 5 cups)
- 10 - 15 inch spears asparagus, cut into 2 pieces
For the pistachio pesto:
- 1 small clove garlic, peeled
- Small bunch fresh mint
- Small bunch fresh parsley
- 30 g shelled pistachios (~ ⅛ cup)
- Salt
- Black pepper
- 2 tablespoon Greek yogurt (I used low fat) (optional)
To assemble:
- 3 tablespoon sweetcorn kernels (I used tinned)
- 10 cherry tomatoes, halved or quartered
- 50 g shelled pistachios (~ ¼ cup)
Instructions
- If ay of your potatoes are larger than the others, cut them in half so that all of the potato pieces are approximately the same size.
- Boil the potatoes in a large pan of water for around 15 minutes, or until soft. Add the asparagus for the last 4 minutes or so of cooking. When both vegetables are tender (the asparagus should still have a slight crunch), drain, and set aside to cool completely.
- To make the mint and pistachio pesto, add the garlic, mint, parsley and pistachios to a mini food processor, along with a good pinch of salt and pepper. Blitz to form a coarse paste. If using, add the Greek yogurt, and blitz again to combine.
- When the potatoes have cooled completely, add them to a large bowl, along with the pistachio pesto, sweetcorn, cherry tomatoes, and some more whole pistachios. Mix well to combine, and serve slightly chilled.
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Here's another of my favourite vegetarian picnic recipes: vegetarian lentil sausage rolls!
Choclette says
I'm in love! At least I am with the thought of this potato salad. I have yet to try it, but your mint and pistachio pesto sounds amaaaaaazing, so I don't need much convincing.
Becca @ Amuse Your Bouche says
Hehe thanks Choclette! :)
Helen Kennedy says
I made this two days ago and it's yummy. I think I must have used much larger bunches of parsley and mint than you did, I used a whole supermarket packet of each, and should have added more yoghurt to loosen the texture of the pesto. In a rush to have it ready I also forgot the tomatoes, but it was still good. I put on extra yoghurt and the tomatoes when we had it last night.
Becca @ Amuse Your Bouche says
Yes that's a bit more of each herb than I used, but I'm glad you still enjoyed it :) Thanks for reporting back!
Shashi @ RunninSrilankan says
I usually pre-fer non mayo potato salads so this is right up my alley! That mint pesto sounds fantastic!
Bintu | Recipes From A Pantry says
Pesto is one of my favourite eats althou I have never made a mint and pesto version. You salad looks lush.
sue | theviewfromgreatisland says
I love the idea of pistachio pesto --- move over mayo :) I think this will be my new favorite summer salad!
Becca @ Amuse Your Bouche says
It's definitely much lighter and fresher tasting than a heavy mayo-based potato salad :)
Chris @thinlyspread says
Oooh, this will go down very well with my pistachio, pesto and potato loving lot, excellent addition to the potato salad repertoire, thank you!
Patricia @ Grab a Plate says
I'd love this potato salad rain or shine! Love the pesto (especially the pistachio part)! My husband doesn't like potato salads with all that mayo on it, but I'm willing to bet he'd like this one! Can't wait to try!
Becca @ Amuse Your Bouche says
Thanks Patricia, hope you enjoy!
Sarah, Things Sarah Loves says
Oh wow, I need to try and make this. I love mint and I'm obsessed with pesto. I tend to use pesto in pasta so it will be nice to try it in another dish that is perfect for a summers day!
Becca @ Amuse Your Bouche says
You could definitely use this pesto in pasta too if you prefer :)
Cathy @ Planet Veggie says
I've been looking to extend my pesto repertoire recently (I made a gorgeous spinach one yesterday) so this will be going on my list, thanks!
Becca @ Amuse Your Bouche says
Hope you enjoy - great flavours! :)
Nicki Parker says
That's looks so nice especially for a nice summers days