Creamy Pesto Potato Salad (No Mayo)
Creamy pesto coats tender potatoes in this vibrant, no-mayo potato salad. Ready in 20 minutes—toss in crunchy bell peppers or red onions for extra texture!
Servings: 4
Calories: 411kcal
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
- Boil the potatoes first. Add them to a pot of salted water and cook for about 15 to 20 minutes, until they’re soft when you poke them with a fork. Once they’re done, pour out the water and leave them to cool.6 red potatoes
- While they’re boiling, you can get everything else ready. Boil the eggs (about 10 minutes does the trick), then move them to a bowl of cold water to cool. Slice the cucumber and cut it into smaller pieces, then dice the tomatoes.½ English cucumber, 3 eggs, 4 tomatoes
- When the potatoes aren’t too hot to touch, peel off the skin and cut them into small chunks. Put them in a big bowl.
- Peel and chop the eggs, then add them to the bowl with the potatoes. Add the cucumber, tomatoes, and olives too. Give everything a gentle stir.150 g olives
- Spoon in the pesto and mix again until everything looks well coated. I usually taste it here and decide if I want to add a bit more pesto or not.4 tablespoon pesto
- Add salt and pepper to taste, give it one last mix, and that’s it. You can serve it right away or chill it in the fridge for later.Salt and pepper to taste
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 flavours meld together.
- Customise 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
