Pesto Potato Salad with boiled eggs, sweet peas, and toasted pine nuts in a lemon-pesto dressing. Simple and with few ingredients, this no mayo potato salad is perfect for easy entertaining.
This recipe post is sponsored by DeLallo. I was compensated for my time, however all opinions are my own.
Pesto Potato Salad – The Ultimate Summer Side
I consider sides my soul food at summer events, and every spread needs a trusty potato salad. Bright and zesty (and no mayo in sight), this pesto potato salad is sure to win the palates of every partygoer.
If you’re like me and not a fan of the classic mayo-laden potato salad, this recipe is for you. In lieu of mayo, we’re leaning on a lemon- and chili-spiked pesto sauce that just screams summer.
To add extra green and incorporate even more of summer’s bounty, I like to fold in some sweet green peas. Also in the mix is toasted pine nuts and boiled eggs, which add richness, creaminess, and a punch of protein.
This pesto potato salad recipe is incredibly forgiving, meaning you can go as simple or wild with the mix-ins as you like. I personally adore the recipe as written, but there is ample room for creativity. The only non-negotiable ingredient is DeLallo Simply Pesto, which is the freshest-tasting jarred pesto in the game.
- Potatoes: Waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes are the best for potato salad. They have the least amount of starch so they retain their shape well and won’t turn mushy. Their thin skins also mean that you don’t need to peel them first.
- Note: just be sure to not overcook the potatoes or the salad will turn to much.
- Pesto: DeLallo Simply Pesto Traditional Basil is a simple but flavorful Italian sauce featuring handpicked Ligurian basil blended with olive oil, pine nuts, cashews, garlic, Parmigiano-Reggiano and Pecorino Romano. It’s truly the most flavorful, freshest-tasting jarred pesto on store shelves, and boasts endless versatility. Use it in dressings, marinades, on pizza, soups, and more.
- Peas: For a pop of sweetness, toss in some fresh or frozen/thawed green peas.
- Eggs: Boiled eggs make our no mayo potato salad even creamier, and their flavor is a total classic. I like to boil them for about 8 minutes, so they’re just shy of hard-boiled.
- Pine Nuts: Rich and creamy, toasted pine nuts play up the pesto flavor of the potato salad.
- To toast pine nuts, place them in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often, until the nuts are fragrant and golden brown, about 3 minutes. Watch closely because the nuts can easily burn! Remove immediately from the heat and transfer to a plate.
- Lemon: Fresh lemon juice adds bright top notes to the creamy potato salad.
Much of this recipe can be made in advance (see notes below) to streamline prep.
Step 1: Boil the Potatoes
Step 2: Boil Eggs
Step 3: Assemble Pesto Potato Salad
In a large serving bowl, combine DeLallo Simply Pesto, lemon juice, and chili flakes; stir to combine. Add potatoes, eggs, peas, and pine nuts; stir to coat. (*Note: I like to reserve a few slices of boiled eggs, peas, and pine nuts for final garnish.) If desired, stir in microgreens or arugula, and garnish with shards of Parmigiano-Reggiano or Pecorino Romano.
Best Potato to Use for Potato Salad:
The general rule of thumb here is that waxy is always better than starchy.
- Waxy Potatoes: These thin-skinned potatoes have the least amount of starch and retain their shape well when boiled, making them my go-to.
- The most common varieties are red, new, or fingerling potatoes.
- Be sure the potatoes are all similar in size so they cook evenly.
- No need to peel! The skins are paper-thin and if anything, add more texture to the salad.
What to Serve with Pesto Potato Salad
This salad pairs well with just about anything hot off the grill. It’s also a delicious complement to sandwiches of all sorts. Here are a few ideas:
- Burgers: Beef, turkey, salmon burgers, or my grillable Chipotle Black Bean Burgers.
- Kebabs: Shrimp, chicken, or Chili-Lime Tofu Skewers.
- Sandwiches: Fully-loaded veggie sammies or Smoky Salmon Sliders.
- Soup: Double down on the Mediterranean goodness by serving this Lemony Greek Chickpea Soup on the side.
Make-Ahead and Storage Tips:
- Make-Ahead: The potatoes and eggs can be boiled and refrigerated up to 1 day ahead. While I prefer to assemble the potato salad within a few hours of serving, you can make and refrigerate it up to 1 day in advance. Since it’s a no mayo potato salad, the flavor stays sharper and fresher for longer.
- Store: Cover and refrigerate potato salad for up to 3 days. Taste and drizzle with additional olive oil and a pinch of salt before serving.
More Summer Side Dish Recipes to Try:
If you give this pesto potato salad a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Pesto Potato Salad
- Large stockpot or Dutch oven
- Mixing bowls
- 1 1/2 lbs. small, waxy potatoes (such as gold creamers, red, fingerlings, or new potatoes)
- 4 eggs
- 1 (6-oz.) jar DeLallo Simply Pesto
- Juice of 1 lemon
- 1/2 tsp. chili flakes
- Kosher salt
- 1/2 cup frozen/thawed green peas
- 1/4 cup toasted pine nuts *see notes below for toasting instructions
- Shaved Parmigiano-Reggiano or Pecorino Romano for garnish
- DeLallo Extra-Virgin Olive Oil for serving
- Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 12 to 18 minutes, depending on size. DO NOT overcook. Drain and let sit until cool enough to handle.Slice potatoes crosswise into thirds.
- While the potatoes are boiling, begin preparing boiled eggs.Place the eggs in a small pot with enough water to cover. Bring to a boil over high heat. As soon as the water boils, remove the pot from heat and cover for 8 minutes. Prepare an ice bath. After 8 minutes, transfer the eggs to the ice bath to cool. Peel and thinly slice or dice eggs.
- In a large serving bowl, combine pesto, lemon juice, and chili flakes; stir to combine. Add potatoes, eggs, peas, and pine nuts; season with a pinch of salt, and stir to coat in pesto sauce. (*Note: I like to reserve a few slices of boiled eggs, peas, and pine nuts for final garnish.)Garnish with shards of Parmigiano-Reggiano or Pecorino Romano (optional), and a final drizzle of olive oil.