Creamy Pesto Potato Salad
Recipe type: Side Dish
Serves: 4
  • 1½ lbs small potatoes (such as red bliss or yukon gold), cut into bite-sized pieces
  • 1 cup fresh basil leaves
  • 2 tbsp toasted walnuts (or pine nuts)
  • 2 tbsp Parmesan cheese
  • 1 garlic glove
  • Juice of ½ lemon
  • Olive oil
  • 2 tbsp plain Greek yogurt
  • 2 tbsp mayonnaise
  • Salt & pepper, to taste
  1. Using a large pot with a steamer basket, steam potatoes 15-20 minutes until fork-tender. Set aside to cool.
  2. Place basil, walnuts, Parmesan, garlic, lemon juice and 1 tbsp olive oil in a food processor. Blend to combine. With the food processor running, stream in additional olive oil, until pesto is smooth.
  3. Transfer pesto to a large bowl and stir in yogurt and mayo.
  4. Add potatoes and toss until evenly coated. Season with salt & pepper, to taste.
If you don't want to make pesto from scratch, you can use a jar of store-bought. Just combine it with the yogurt and mayo, then toss with potatoes!
Recipe by Flying on Jess Fuel at