Description
A vibrant and flavorful Pesto Potato Salad featuring tender baby Yukon gold potatoes, fresh basil, crunchy cucumber, and hard-boiled eggs, all tossed in a zesty pesto dressing. Perfect as a refreshing side dish for summer gatherings or a satisfying picnic addition.
Ingredients
Salad Ingredients
- 2 pounds baby Yukon gold potatoes, cut in half
- 2 cups diced English cucumber
- 6 hard boiled eggs, roughly chopped
- ¼ cup fresh basil leaves
Dressing
- ¾ cup pesto, store-bought or homemade
- 2 tablespoons white vinegar
- ½ teaspoon kosher salt
Instructions
- Cook the Potatoes: Bring a large pot of salted water to a boil over high heat. Add the halved baby Yukon gold potatoes and cook until they are tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and set aside to cool completely, ensuring they hold their shape and don't become mushy in the salad.
- Prepare the Dressing and Combine: In a large mixing bowl, whisk together the pesto, white vinegar, and kosher salt until well combined. Once the potatoes have cooled, add them into the bowl along with the fresh basil leaves, diced English cucumber, and roughly chopped hard boiled eggs. Gently toss all the ingredients to evenly coat them in the pesto dressing.
- Chill and Serve: Transfer the potato salad to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad can be stored refrigerated for 2 to 3 days, making it a convenient make-ahead dish for picnics or parties.
Notes
- Use baby Yukon gold potatoes for the best texture and flavor—they hold their shape well after cooking.
- Make your own pesto for a fresher taste or choose quality store-bought pesto for convenience.
- Ensure potatoes are completely cooled before mixing to keep the salad fresh and prevent wilting.
- This salad can be enjoyed cold or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
