How to make Pesto Potato Salad
Enjoy a delicious and refreshing Potato Salad, perfect for warm weather and outdoor gatherings. Made with tender potatoes, crunchy cucumbers, and a zesty dressing, this easy-to-make salad is sure to impress your guests and satisfy your taste buds.
Prepare a simple couscous salmon salad or an easy tuna rice salad. I adore the smell of freshly grilled aubergine, that smokiness is the secret of this grilled eggplant salad that goes splendidly with a piece of freshly baked bread.
This vegan warm salad recipe is something that I created with the ingredients from my cupboard just before my weekly shopping and it turned out delicious.
Another version of this potato salad is by adding pesto, which results in a refreshing summer salad. Continuing on this note, this feta and tomato salad is perfect for the next time you want a quick and delicious lunch or dinner, especially on those hot summer days.
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Expert Tips
Cook Potatoes Perfectly: Boil until tender but firm. Test with a fork for the right texture.
Season Warm Potatoes: Add salt and vinegar while the potatoes are warm to enhance taste.
Chill Before Serving: Refrigerate for at least an hour to let flavours meld.
Why you’ll love this recipe
You’ll love this quick and easy Potato Salad recipe because it takes just 15 minutes to prep and is ready in no time. The delicious combination of potatoes, tomatoes, cucumber, olives, onion, mayo, and fresh basil creates a refreshing, tasty dish.
It’s also nutritious, packed with vitamins from fresh ingredients. This recipe is versatile, making it perfect for summer picnics, family gatherings, a side dish or for any meal of the day. Plus, it’s family-friendly, with simple ingredients and great taste that everyone will enjoy.
Ingredients
Potatoes: Use pink or red potatoes. They hold their shape well when boiled, making them ideal for salads. Boil, peel, and dice them for the best texture.
Cucumber: Opt for English cucumber. It’s seedless and has a thin skin, so it’s perfect for salads. Slice and cut into quarters.
Tomatoes: Choose Roma or cherry tomatoes. They are firm and less watery, ensuring your salad doesn’t become soggy. Dice them for even distribution.
Eggs: Boil the eggs until they are hard. They add protein and a creamy texture to the salad. Dice them finely.
Olives: Use pitted Kalamata or green olive.
Pesto: Use a good quality basil pesto. It adds a rich, herby taste that ties the salad together.
Salt and pepper: Season to taste with sea salt and freshly ground black pepper.
Substitutions
- Potatoes: Substitute with Yukon Gold potatoes for a buttery texture.
- Cucumber: Use zucchini or celery for a similar crunch.
- Tomatoes: Try grape tomatoes or bell peppers for a different taste and texture.
- Eggs: Replace with tofu or chickpeas for a vegan option.
- Olives: Use capers or artichoke hearts for a briny hint.
- Pesto: Swap with hummus or tahini for a creamy texture with a different taste.
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One Recipe, Many Variations
Here are some similar recipe ideas for this potato and cucumber salad:
Caprese Potato Salad: Combine boiled potatoes, diced cucumbers, cherry tomatoes, fresh basil, and fresh mozzarella. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
Potato Salad with Feta: Combine boiled potatoes, diced cucumbers, crumbled feta cheese, chopped red onion, and chopped fresh parsley. Drizzle with olive oil and red wine vinegar, and season with salt and pepper.
Potato Salad with Lemon: Combine boiled potatoes, diced cucumbers, chopped fresh dill, sliced radishes, and a squeeze of lemon juice. Drizzle with olive oil and season with salt and pepper.
Potato Salad with Mustard Dressing: Combine boiled potatoes, diced cucumbers, chopped celery, sliced red pepper, and a homemade mustard dressing (made with dijon mustard, olive oil, white wine vinegar, honey, and garlic). Toss together and season with salt and pepper.
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Storage and leftovers
Refrigeration: Store your pesto potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Stir Before Serving: Before serving leftovers, give the salad a good stir to redistribute the pesto and other ingredients.
Add Fresh Ingredients: If the salad looks a bit dry after storing, you can freshen it up by adding a bit more pesto, a drizzle of olive oil, or some fresh basil leaves.
Avoid Freezing: Freezing is not recommended, as the texture of the potatoes can become unpleasant once thawed.
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Pesto Potato Salad
Equipment
- Large mixing bowl
- Cutting board
- Chef’s knife
- Vegetable peeler
- Colander
- Large serving bowl
- Medium pot
Ingredients
- 6 potatoes, pink boiled, peeled, and diced
- ½ English cucumber sliced and cut into quarters
- 4 tomatoes diced
- 3 eggs boiled and diced
- 150 g olives
- 4 tbsp 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.
- 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.
- Next, add the olives to the bowl and mix everything together until well combined.
- 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.
- Finally, season the salad with salt and pepper to taste.
- Serve the salad chilled and enjoy!
