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Creamy Pesto Potato Salad

For a simple side that doesn't lack sophistication, try this pesto potato salad recipe. Creamy basil pesto and boiled new potatoes come together for a versatile dish that's easy enough for a weeknight meal but elegant enough to impress guests.

Serves 8
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
195 calories per serving


> 1/4 cup olive oil
> 1 cup firmly packed fresh basil leaves
> 1 tbsp pine nuts
> 2 garlic cloves
> 1/2 cup sour cream
> 2 lb small white or red-skinned new potatoes (about 1 inch in diameter), halved
> 3/4 cup freshly shredded Parmesan cheese
> Ground black pepper, to taste


Blend olive oil, basil, pine nuts, and garlic in a small food processor or blender until smooth. Place pesto in a small mixing bowl, add the sour cream and fold until smooth. Refrigerate pesto.
Bring potatoes to a simmer in large pot of water and cook just until fork tender. Remove potatoes from heat, carefully drain the hot water and rinse the potatoes with cold running water until cool.
Allow potatoes to drain, and add to a large mixing bowl with the creamy pesto, Parmesan cheese and pepper. Gently fold potatoes to coat. Serve immediately.
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.

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