- Serves 4
We’ve given the traditional potato side dish a zesty, pesto-style twist. By using Greek-style yoghurt instead of mayo, we’ve kept things slimming friendly without losing creaminess. Brighten up picnics and barbecues, or add some gorgeous green to a midweek meal – no matter where you serve them, they’re an easy-peasy staple for your summertime menu!
Also in these categories:
- Vegan Use dairy-free yoghurt and vegan-style pesto
- Gluten Free
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s no denying that Potato Salad is delicious, but we think our Pesto Potato Salad really takes things up a notch. Coated in a zingy combination of pesto, lemon juice and Greek-style yoghurt, we’ve cut out the calories of using traditional mayonnaise without losing all-important creaminess.
So simple to rustle up with a short list of ingredients, you can easily make this one a staple on your summertime menu for barbecues, picnics and midweek meals. No matter where you serve them, they’re sure to go down a storm with friends and family.
To give our spuds an irresistible crunch, we’ve sprinkled toasted pine nuts on top. You only need to sizzle them for a couple of minutes in a small frying pan until they’re toasted to golden brown perfection. Don’t forget to sprinkle them on top – they make every bowlful look extra-impressive!
What diets is this Pesto Potato Salad suitable for?
Pesto Potato Salad can be enjoyed on vegetarian and gluten-free diets. It can be made vegan, as long as you substitute the pesto and fat-free Greek yoghurt for suitable dairy-free alternatives.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Pesto Potato Salad?
You don’t need anything special to make Pesto Potato Salad! It’s super easy and so delicious.
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How many calories are in this Pesto Potato Salad?
There are 180 calories per portion in this Pesto Potato Salad recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Slice any larger potatoes in half so they are all equal in size. Add to a pan of salted water. Bring to the boil and cook for 20 minutes until they are cooked through.
While the potatoes are cooking add the yoghurt, pesto and lemon juice to a small bowl. Season to taste with salt and pepper and add a pinch of garlic granules. Mix well.
Add the pine nuts to a small frying pan and set on a medium heat. Toast the pine nuts for a couple of minutes until lightly golden, and leave to one side to cool.
Run the potatoes under cold water to cool them and drain well. Add the potatoes back to the pan.
Pour over the yoghurt and pesto mixture and toss to coat. Sprinkle over the basil and pine nuts and toss again until combined. Serve!
What could I serve with this Pesto Potato Salad?
You can serve this Pesto Potato Salad wherever you’d usually serve potato salad as a side dish. Why not serve it at a picnic or BBQ alongside these dishes?
Easy Peasy Easy Peasy Easy Peasy
Ginger and Orange Chicken Kebabs
How do you know when Pesto Potato Salad is cooked?
The new potatoes should be boiled until they’re cooked through and tender, which takes around 20 minutes.
How long can you keep Pesto Potato Salad in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours. It can be covered and kept in the fridge for up to 3 days.
Can I freeze Pesto Potato Salad?
This recipe isn’t suitable for freezing but you could prepare it the night before to save time, and enjoy it the next day!
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Pesto Potato Salad
A pesto twist on the traditional potato side dish, these bright green spuds are perfect for summertime midweek meals, barbecues and picnics.
- Gluten Free
- Prep Time
- Cook Time
- KCals 180
- Carbs 24G
- 600 g new potatoes
- 3 tbsp fat-free Greek yoghurt
- 4 tsp pesto
- 1 tsp lemon juice
- 12 g pine nuts
- 5 g fresh basil finely chopped
- pinch garlic granules
- salt and pepper to taste
Metric - US Customary
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
- Slice any larger potatoes in half so they are all equal in size. Add to a pan of salted water. Bring to the boil and cook for 20 minutes until they are cooked through.
- While the potatoes are cooking add the yoghurt, pesto and lemon juice to a small bowl. Season to taste with salt and pepper and add a pinch of garlic granules. Mix well.
- Add the pine nuts to a small frying pan and set on a medium heat. Toast the pine nuts for a couple of minutes until lightly golden, and leave to one side to cool.
- Run the potatoes under cold water to cool them and drain well. Add the potatoes back to the pan.
- Pour over the yoghurt and pesto mixture and toss to coat. Sprinkle over the basil and pine nuts and toss again until combined. Serve!
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