Pesto Potato Salad

Marla Fortier

Posted on May 17 2020

Pesto Potato Salad

Well this I had to share! I have long awaited this recipe from my friend Jen (all my good recipes come from her) My husband and I had this at her house several years ago and we have thought about it often so we were so excited she shared with us! What I love about this recipe its so unique and also I love love pesto!!


1 bag         Red or white baby potatoes 1/4'd

2 ribs         Celery chopped

2 cups       Cherry tomatoes 1/4'd

1/4 cup      Sun dried tomatoes chopped

1/2 cup      Green onions

1/4 cup      Pine nuts (roasted)

1 cup         Mayonaise

1/2 cup      Basil Pesto

2 tsp          Apple cider vinegar

1tsp           Salt

1/2 tsp       Pepper

1 tbsp        Olive oil

1 tsp          Rosemary


1/4 the baby potatoes and put them in a large bowl

  Add to the bowl, 1 tbsp olive oil, 1 tsp salt, 1 tsp rosemary, and 1/2 tsp pepper.

  Bake at 400F for 25-30 minutes and removed when cooked to your liking. Not too soft because you don't want them to fall apart in the salad.

  Roast 1/4 of pine nuts in a pan until slightly roasted, and set aside.

  Mix together in a bowl, 1 cup mayo, with 1/2 cup of Basil pesto.  Add 2 tsp of apple cider vinegar, and 1 tsp olive oil to thin it out.  Taste and add more pesto if you please, and salt and pepper to your taste.


  Next, chop celery, green onion, sun dried tomatoes, and cherry tomatoes.  Add the pine nuts to this as well. 

 Toss it all together, the potatoes, the pesto dressing and the veggies and nuts. 

 Top with fresh Basil and voila!  Enjoy!



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