I have a special place in my heart for potato salad made with olive oil instead of mayonnaise. It feels like a totally solid life choice. But choosing a healthy fat isn’t the only thing that makes this recipe good for us. Take a look at the benefits you get from eating this Pesto Potato Salad:
- Mediterranean diet–aligned → heart-healthy fats, fiber, antioxidants.
- Protein + complex carbs + healthy fats → balanced and satiating thanks to eggs, potatoes and pine nuts.
- Gut-friendly → resistant starch (potatoes), prebiotic fiber (artichokes), probiotic potential (parmesan).
- Anti-inflammatory & antioxidant-rich → from herbs, olive oil, garlic, and olives.
Ingredient Substitutions
- No new potatoes? You can substitute any other type of white, starchy potato such as Idaho or Yukon Gold.
- Avoiding cow’s milk cheeses? Pecorino is a great substitute for parmesan.
- But if you are using parmesan, there is only one real Parmigiano-Reggiano. Please don’t try to substitute with an inferior product. The imitators just can’t achieve the depth of flavor you get with the real deal.
- No sherry vinegar? Red wine vinegar will work too!
Recipe Tips & FAQs
- Overcooked eggs give themselves away with a gray ring and a whiff of sulfur. For the best flavor and texture, pull them off the heat while the yolks are still a little jammy.
- Make sure to cut your potatoes into bite-sized pieces—think fork-sized, not kid-sized. This will create a good potato-to-dressing ratio.
- I recommend breaking out your good bottle of extra-virgin olive oil for this recipe. It’s a great chance for it to shine.
Serving Suggestions
- Cookout: Balsamic Glazed Spare Ribs, Grilled Vegetable Platter, & Pesto Potato Salad
- Meal Prep: Roasted Chicken Thighs and Pesto Potato Salad on a bed of arugula. Sounds so good you better make sure no one steals your lunch out of the office fridge!
- Picnic: This Pesto Potato Salad, a fancy tin of spicy sardines and a bottle of bubbly water.
Storage and Shelf Life
Make Ahead: Eggs and potatoes can be cooked and cooled a day ahead of time.
Refrigerate: Stores well in an airtight container in the refrigerator for up to 3 days.
Freezer: Not a good idea.
Final Thoughts
When we think of potato salad, we tend to think of something heavy and unhealthy. A guilty pleasure at the BBQ. But this salad is one of those great examples where a healthier version of a classic is just as great, if not better than the original. I love moments like these, where we see what’s possible when it comes to making healthier decisions around our eating habits.
Have you made this Pesto Potato Salad? Let us know what you think in the comments below. It’s always great to hear from you!
Pesto Potato Salad
Special Equipment
- 1 blender or food processor
Ingredients
- 4 hard boiled eggs
- 2 lbs baby new potatoes
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- 1 tablespoon + ¼ cup toasted pine nuts separated
- ½ cup grated Parmigiano-Reggiano
- 2 garlic cloves crushed to a paste
- ½ cup olive oil
- ¼ cup sherry vinegar
- ¼ cup kalamata olives pitted and cut in half
- 1 cup artichoke hearts I prefer Native Forest brand.
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prep the Salad: Place 4 eggs in a pot and cover with cold water. Bring to a boil, then take the pot off the heat and cover the pot with a lid. Set a timer for 8 minutes.
- Drain the hot water and cover the eggs with cold water and ice. Once cold, peel the eggs and quarter them.
- Cut 2 pounds of potatoes into manageable bite-sized pieces. Place the potatoes in a pot and cover with cold water. Season with salt. Bring the potatoes to a low boil, and cook for 15 minutes, or until tender. Drain and allow them to cool in a single layer on a baking sheet.
- Make your Pesto: Add 1 cup basil, ½ cup parsley, 1 tablespoon toasted pine nuts, ½ cup grated parmesan, 2 crushed garlic cloves, ½ cup olive oil and ¼ cup sherry vinegar to a blender. Blend until well combined, about 30 seconds.
- Make the Salad: Once cool, place the potatoes in a bowl and add the pesto. Season with salt and pepper. Gently toss to combine. Add the 1/4 cup olives, 1 cup artichokes and chopped eggs and gently fold in. Best served immediately, but good for up to 3 days in the fridge.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.