Mint and Pistachio Pesto Potato Salad

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

A fresh-tasting, summery pesto potato salad – with no mayo! Perfect for BBQs and picnics, or any other time the sun is shining.

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5 from 2 votes

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Allergens: 🧀 Dairy 🥜 Nuts

(if you suffer from allergies, please double check all ingredients before eating)

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 6

Calories: 190kcal

Author: Becca Heyes

Ingredients

• ▢ 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 (~ 1/8 cup)
• ▢ Salt
• ▢ Black pepper
• ▢ 2 tbsp Greek yogurt (I used low fat) (optional)

To assemble:

• ▢ 3 tbsp sweetcorn kernels (I used tinned)
• ▢ 10 cherry tomatoes, halved or quartered
• ▢ 50 g shelled pistachios (~ 1/4 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

This potato salad is best eaten chilled, so it’s ideal to prepare it in advance, and store in the fridge for up to 3 days, until ready to eat.

Nutrition

Nutrition Facts

Mint and Pistachio Pesto Potato Salad

Amount Per Serving (1 portion)

Calories 190 Calories from Fat 60

% Daily Value*

Fat 6.7g10%

Saturated Fat 0.8g4%

Cholesterol 0mg0%

Sodium 113mg5%

Potassium 952mg27%

Carbohydrates 29.5g10%

Fiber 6.6g26%

Sugar 5.5g6%

Protein 7.4g15%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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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!