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–+ servings
This Pistachio Pesto Potato Salad is light, dairy-free and mayo-free. Made with fresh pesto and thinly sliced red onion. A great vegan side dish | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad

Pistachio Pesto Potato Salad

Servings: 10 sides
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
This Pistachio Pesto Potato Salad is light, dairy-free and mayo-free. Made with fresh pesto and thinly sliced red onion. A great vegan side dish!
5 from 2 ratings
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Ingredients

FOR THE PISTACHIO PESTO

  • 1/2 cup cilantro or sub basil
  • 1 jalapeño chopped, optional
  • 2 cloves garlic peeled
  • 1/2 cup pistachios shelled
  • 1 lime juiced
  • 4 tablespoons oil
  • salt & pepper to taste
  • water as needed to thin

FOR THE POTATO SALAD

  • 3 pounds potatoes cut in chunks
  • 1/2 red onion thinly sliced
  • fresh basil optional, for serving

Equipment

Instructions
 

  • Add the cubed potatoes to a large pot and cover with water. Bring to a boil and simmer for 10-15 minutes, or until fork tender. Drain and cover with a clean kitchen towel - allow to steam for 10 minutes.
  • Meanwhile, add all of the pesto ingredients to a food processor and pulse to combine. Taste and adjust seasonings as needed. Set aside.
  • Combine the potatoes, pesto and red onion in a large bowl. Toss to combine. Serve at room temperature or chill in the fridge. Top with fresh basil right before serving.

Video

Calories: 195kcal, Carbohydrates: 27g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Sodium: 67mg, Potassium: 661mg, Fiber: 4g, Sugar: 2g, Iron: 1mg
Cuisine: American
Course: Side Dish
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