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
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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 (~ 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
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!
Ooh newborn babies make me go all funny – I really miss mine being like that. I’m eating so much fresh mint at the moment – Love the opportunity to pair it up with pistachio.
Haha to be honest I find newborns a bit boring – they don’t really do much do they! ;)
I can eat anything with potatoes and pesto. Haha. This is perfect to bring for an event or dinner with the neighbors.
I don’t think I’ve ever turned down a potato in my life ;)
This look absolutely delicious!!! I am a massive Pesto fan, and am always looking for new ways to use it. I will be giving this a go soon x
This really takes a simple potato salad to the next level. Love the addition of pistachios.
Wow that looks absolutely delicious. I’d love to make this to go alongside a bbq xxx
This sounds like a dish a lot of my family would enjoy. Perfect to make for a bbq!
I love potato salads! Lovely for the summer and to take for a picnic :)
i love pistachios! i can say they wont make it to the salad if i was to make this haha. i never would have thought of this combination
Haha well I did pinch a few from the packet ;)
I love mint flavours. I would love to taste this dish.
This looks like a bowl of comfort to me, totally my kind of food and I would finish off the entire bowl x