Easy Vegan Potato Salad With Fresh Pesto

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If you're looking for a fresh twist on traditional potato salad, this easy vegan potato salad is one recipe you'll want to make all summer long. Instead of a heavy mayonnaise dressing, tender potatoes are tossed in a homemade basil and cilantro pesto that is bursting with robust flavor.

It's light, colorful, incredibly delicious, and comes together with very little effort.

Once you've made the pesto (which keeps for at least two days in the fridge), the rest couldn't be easier. Simply quarter your potatoes, boil them until fork tender, drain them well, and gently toss them with the pesto while they're still warm. The warm potatoes soak up all of those fresh herb flavors. 

It's a great way to eat more greens without even thinking about it. Every spoonful is packed with fresh herbs that add both flavor and nutrition.

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Fresh basil is naturally rich in antioxidants and contains vitamins A and K, which help support healthy vision, bones, and your immune system. Its bright, slightly sweet flavor gives the pesto its classic taste.

Fresh cilantro adds a refreshing citrusy note that pairs beautifully with basil. It's a good source of vitamins A, C, and K and provides antioxidants that help protect your cells from everyday wear and tear. Even if you're not a big cilantro fan, it blends beautifully into the pesto without overpowering the other flavors or you can substitute parsley which is also nutrient dense instead of cilantro.

Potato salad is perfect for picnics, barbecues, potlucks, or an easy weeknight dinner. This recipe is naturally vegan, gluten-free, and tastes just as good the next day, making it a wonderful make-ahead dish for busy summer weekends.

Recipe for the pesto:  (follow link to previous post for the recipe)

Ingredients for the potato salad

1 and 1/2 cups of pesto 

3 pounds of red potatoes, quartered and boiled until fork tender  

Your choice as to whether or not to peel

optional: 1 cup of diced celery 

Directions: 

Remove potatoes from pot of boiling water with a slotted spoon and place in a large serving bowl. While the potatoes are still hot, spoon generous amounts of pesto over the warm potatoes.

My Notes: 

1. Have you stopped eating hot dogs because processed lunch meats, such as hot dogs, salami, bologna, corned beef, pastrami etc. are now classified as a category 1 carcinogen (same as cigarettes)? If so, try my carrot hot dogs and pile on the sauerkraut, mustard and ketchup!!

2. This vegan potato salad recipe is also gluten-free