Vegan Pesto Potato Salad Recipe

In the springtime, if you can get your hands of some tasty little new potatoes, use them for this vegan pesto potato salad recipe. Otherwise choose firm potatoes and chop them into small cubes.

Serve the salad on its own or accompanied by orange and avocado salad, roasted bell pepper salad, & bean & cucumber salad to create a complete vegan salad-buffet.

Vegan pesto potato salad


Prepare the potatoes by washing and removing any bad bits with a knife.

new potatoes for making vegan pesto potato salad

Put the potatoes on to boil in water with a little salt added to it. I like to eat them still a bit hard in the middle but that’s just a matter of individual preference.

When the potatoes are ready, drain the water and pour some extra virgin olive oil over the potatoes. Cover with a lid and leave to stand.

Chop up a large spring onion or several little ones and add them to the potatoes. Cut some cherry tomatoes in half and add them to the salad. Next add some sliced chives if you have some. You can also add avocado or cooked green beans to this salad and they go perfectly.

Make some homemade vegan pesto by toasting some pine nuts in a dry frying pan and then blending together 2 handfuls of basil leaves, 1 garlic clove, half the toasted pine nuts, olive oil and some nutritional yeast. Reserve the other half of the pine nuts for adding to the finished dish.

Vegan pesto potato salad


Mix the pesto and extra pine nuts into the salad and serve warm or cold.

Vegan Pesto Potato Salad Recipe

Yummy vegan pesto potato salad

15 minPrep Time

15 minTotal Time

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  • Potatoes
  • Spring onions
  • Cherry tomatoes
  • Chives
  • Toasted pine nuts
  • Extra virgin olive oil
  • Salt
  • For the pesto
  • 2 handfuls of basil leaves
  • 1 clove garlic
  • 1 packet pine nuts (toasted)
  • 2 tablespoons nutritional yeast flakes
  • Extra virgin olive oil


  1. Boil the potatoes until cooked.
  2. Coat the potatoes in olive oil and stir.
  3. Slice up one or two spring onions and add.
  4. Cut the cherry tomatoes in half and add.
  5. Make the pesto by blending the basil leaves, toasted pine nuts, minced clove of garlic, nutritional yeast flakes and olive oil in a blender.
  6. Mix everything together and taste to check the salt level. Serve with other salads to create a salad buffet.


The smaller you cut the potatoes, the more flavour they'll absorb from the dressing.

Delicious potato salad with vegan pesto.

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