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Mint and pistachio pesto potato salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Servings: 6
Author: Becca Heyes


  • 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)


  • 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.