Simple Pesto Potato Salad
If you’re looking to shake up your usual potato salad routine, this Simple Pesto Potato Salad is a must-try. It’s loaded with tender fingerling potatoes, crispy bacon, and fresh green onions, all tossed in a bright, lemony pesto dressing that’s packed with flavor.
It’s not your classic creamy potato salad, but don’t be surprised when everyone’s going back for seconds. This one’s a total crowd-pleaser, especially at summer cookouts and backyard BBQs.
This pesto potato salad is one of my go-to summer side dishes because it’s simple, flavorful, and always a hit. The creamy pesto dressing is what makes it special and if you’ve never made your own pesto, this is the perfect excuse.
I usually whip it up with fresh basil from the garden, but store-bought works just fine too. The combo of tender potatoes, crispy bacon, and zippy lemon juice makes it feel fresh and satisfying at the same time. This steakhouse version of potato salad is also a big hit.
Variations and Serving Ideas
- Try it with pasta: Want to switch things up? Swap the potatoes for pasta and turn this into a pesto pasta salad. Same great flavor, totally different vibe.
- No bacon? No problem. If bacon’s not your thing, just leave it out and toss in some veggies instead. Think cherry tomatoes, roasted red peppers, or even chopped asparagus. On the other hand, if you love bacon—don’t miss my Cheesy Bacon Dip.
- Add fresh herbs: Got a garden full of basil? Toss a few extra leaves into the salad for even more fresh flavor. A handful of chopped parsley works great too.
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Simple Ingredients
Recipe Notes
- Fingerling Potatoes: These are my go-to because they’re creamy, hold their shape after boiling, and don’t soak up too much water. Small red or fingerling potatoes work great, too—just cut them into bite-size pieces.
- Pesto: Homemade or store-bought both work! Remember that salt levels vary between brands, so you may want to hold back on seasoning until you’ve given it a taste.
Potato Salad Tips
- Cut the potatoes evenly: Try to keep the pieces close in size so they cook evenly. Bite-sized is best for soaking up the dressing without falling apart.
- Salt the water generously: Think of it like seasoning pasta water. It’s your chance to add flavor to the potatoes from the inside out.
- Toss with vinegar while warm: Adding the vinegar to warm potatoes helps them absorb that punchy flavor, giving the salad a subtle tang that balances the creamy pesto.
- Let it rest before serving: If you have time, let the salad chill for 30 minutes so the flavors can come together. It also gives the dressing a chance to settle in.
How to make Potato Salad with Pesto
Step 1: Cut and cook the potatoes.
Step 2: Make the pesto salad dressing.
Step 3: Mix everything together and refrigerate for 30 minutes.
Serving Suggestions
This potato pesto salad is super versatile—it’s the kind of side dish that works just as well at a backyard BBQ as it does for a simple weeknight dinner.
- Make it part of a meal prep plan: It stores well and tastes great cold, so it’s an easy grab-and-go lunch or side for the week. Add some grilled chicken or hard-boiled eggs to turn it into a full meal!
- Serve it with a burger: This salad plus a juicy burger equals summer perfection. I love it with my Cast-Iron Burgers and a side of Garlic Butter Green Beans. It’s the kind of combo you’ll crave all season long.
- Pair with grilled chicken or pork: Try it alongside Grilled Chicken or BBQ Pulled Pork Sandwiches for a fresh twist on your go-to grilled meals.
- Add it to a picnic spread: This salad holds up great at room temp, making it ideal for potlucks and picnics. Add it to a plate with Coleslaw and Baked Beans for a full spread.
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7-Ingredient Pesto Potato Salad
Ingredients
- 1 ½ pounds Baby Gold Potatoes
- ⅛ cup White Vinegar
- ¼ cup Pesto
- ⅓ cup Mayonnaise
- Zest and juice from 1/2 Lemon
- ¼ cup Sliced Green Onions
- ½ cup Crispy Bacon Crumbles
- Salt and Pepper to taste
Instructions
- Wash the potatoes and cut them into bite-sized pieces.1 ½ pounds Baby Gold Potatoes
- Add potatoes to a large pot and cover with water by about 1 inch. Season generously with salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 10 minutes. Drain well.
- While the potatoes are still warm, toss them with the white vinegar. Let sit while you make the dressing.⅛ cup White Vinegar
- In a small bowl, stir together the pesto, mayonnaise, lemon zest, and lemon juice until smooth.¼ cup Pesto, ⅓ cup Mayonnaise, Zest and juice from 1/2 Lemon
- Drain off any excess vinegar from the potatoes, then toss them with the bacon, green onions, and pesto dressing until everything is well coated.¼ cup Sliced Green Onions, ½ cup Crispy Bacon Crumbles
- Transfer to a serving dish and enjoy warm, at room temperature, or chilled.Salt and Pepper to taste
