Pesto Potato Salad
This Pesto Potato Salad is perfect for a light lunch or as a side dish for dinner. You can also add other ingredients such as red onion or bell peppers to customise it.
Servings: 4
Calories: 411kcal
Equipment
- Large mixing bowl
- Cutting board
- Chef's knife
- Vegetable peeler
- Colander
- Large serving bowl
- Medium pot
Ingredients
- 6 red potatoes boiled, peeled, and diced
- ½ English cucumber sliced and cut into quarters
- 4 tomatoes diced
- 3 eggs boiled and diced
- 150 g olives
- 4 tablespoon pesto
- Salt and pepper to taste
Make it Vegan
- Eggs: Replace with chickpeas or tofu cubes for protein.
- Pesto: Ensure the pesto is dairy-free by using a recipe without cheese or substitute with a basil-tahini dressing.
Instructions
- Begin by boiling the potatoes in a pot of salted water for about 15-20 minutes, or until they are fork-tender. Once they are done, drain them and set aside to cool.6 red potatoes
- While the potatoes are boiling, you can prepare the other ingredients. Slice the cucumber and quarter it, dice the tomatoes, and boil the eggs for about 10 minutes. Once the eggs are done, remove them from the heat, and place them in a bowl of cold water to cool.
- When the potatoes have cooled, peel and dice them into bite-sized pieces and place them in a large mixing bowl.
- Add the sliced and quartered cucumber, diced tomatoes, and boiled and diced eggs to the mixing bowl with the potatoes.½ English cucumber, 4 tomatoes, 3 eggs
- Next, add the olives to the bowl and mix everything together until well combined.150 g olives
- Add the pesto to the bowl and mix again until everything is coated in the pesto. You can add more or less pesto, depending on your preference.4 tablespoon pesto
- Finally, season the salad with salt and pepper to taste.Salt and pepper to taste
- Serve the salad chilled and enjoy!
Video
Notes
-
- Boil the potatoes until just tender (15-20 minutes) to avoid them becoming mushy when mixed.
- Cool the potatoes completely before peeling and dicing to make them easier to handle.
- For a vegan version, use chickpeas or tofu instead of eggs and ensure the pesto is dairy-free.
- Adjust the amount of pesto to your preference; start with 4 tablespoon and add more if needed.
- Season with salt and pepper at the end to avoid over-salting, especially if using salty olives or pesto.
- Chill the salad before serving to let the flavors meld together.
- Customize with extras like avocado, feta (or vegan cheese), or fresh herbs for added flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days; stir well before serving again.
- Perfect as a side dish or light meal for picnics, barbecues, or quick lunches.
Nutrition
Calories: 411kcal | Carbohydrates: 60g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 837mg | Potassium: 1862mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1714IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 4mg
