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Pesto Potato Salad

A bright and healthy pesto potato salad without mayo. Tossed with crisp green beans and peas, it's the best potato salad for summer! Easy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 - 8 servings
Calories: 328 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pounds new or baby potatoes scrubbed and sliced in half or in quarters if large (leave the skins on)
  • 1 teaspoon kosher salt divided
  • ¾ pound green beans ends trimmed and cut in half
  • 2 cups fresh basil leaves loosely packed
  • 2 cups arugula loosely packed
  • ⅓ cup chopped toasted almonds plus 2 tablespoons, divided
  • ¼ cup Parmesan Cheese freshly grated
  • 1 large clove garlic peeled
  • 1 tablespoon fresh lemon juice plus additional for serving
  • ⅓ cup extra virgin olive oil
  • 1 cup green peas (fresh or frozen)

Instructions

    Cup of Yum
  1. Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to a simmer, then cook until fork-tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
  2. Return the water to a gentle boil, then add the green beans to the pot. Blanche just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
  3. In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.
  4. While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible.
  5. Add the green beans to the bowl with the potatoes, then add the peas and the remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine.
  6. Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.

Notes

  • TO STORE: Leftover pesto potato salad will keep well in the refrigerator for 1 full day so it can easily be made a day ahead as well. Note that by days 2 and 3, it will still be edible but will lose some vibrancy and crispness.

Nutrition Information

Serving 1(of 6) Calories 328kcal (16%) Carbohydrates 37g (12%) Protein 9g (18%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 4mg (1%) Potassium 934mg (27%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 1196IU (24%) Vitamin C 50mg (56%) Calcium 130mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6- 8 servings

Amount Per Serving

Calories 328

% Daily Value*

Serving 1(of 6)
Calories 328kcal 16%
Carbohydrates 37g 12%
Protein 9g 18%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 4mg 1%
Potassium 934mg 20%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 1196IU 24%
Vitamin C 50mg 56%
Calcium 130mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.