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BEST Pesto Potato Salad (+Instant Pot method)

You can make super creamy vegan pesto potato salad in the Instant Pot pressure cooker. This potato salad is bright, herby and full of flavour!

It tastes great chilled or at room temperature alongside your favourite summer BBQ favourites! It is naturally gluten-free, egg-free and plant-based.

New Potato Salad with Basil Pesto (no mayo potato salad)


Buttery new potatoes are coated in a dreamy herby basil pesto. This mayo-free potato salad is quick to make, tastes amazing and is also healthier than creamy potato salads.

I bought a potted basil plant in back in the spring and now it is overflowing with fragrant basil! Perfect for making loads of pesto!

This potato salad can be considered healthy as boiled potatoes are rich in nutrients. The dressing is made from fresh herbs and nuts. Potatoes are also budget-friendly and are easy to find throughout the year.

I have always been a fan of pasta salads but homemade potato salads are relatively new for me. Since making Instant Pot Greek Potato Salad, I’ve been exploring different vegan/vegetarian potato salad recipes.

It isn’t a summer spread without a potato salad! In Britain, potato salad is customary at a salad buffet or picnic. Back in the day, potato salad coated in mayonnaise and sour cream was probably the only one of two veggie options available.

Nowadays, potato salad recipes are so inventive and packed with all kinds of delicious flavours and dressings.

An overhead close up shot of pesto potato salad served in a large bowl with serving spoons

Why use the Instant Pot to make potato salad?


If you’re a proud owner of an instant pot or pressure cooker, then you’ll be on the hunt for different Instant Pot recipes.

But why use the Instant Pot to cook potatoes rather than the stove?

It seems a bit OTT to use a pressure cooker in this case but it definitely has its benefits.

It is convenient to load up the Instant Pot, press a couple of buttons, and set a time. I can walk away from the stove to get on with other things.

It isn’t just about time as using the pressure cooker doesn’t necessarily save time but it is more convenient. My Instant Pot remains on the worktop at all times ready for its (almost) daily use.

The Instant Pot is also designed to be energy efficient. Now I haven’t done the maths here but I like to think that using it saves me some money overtime!

For example, I can prepare a large batch of potatoes in the Instant Pot for potato salads, roast potatoes, mashed potatoes, breakfast potatoes … all ready for use.

Why you should make this pesto potato salad


  • Perfect for potato lovers – can’t get enough of potatoes in your life? Include this amazing baby potato and pesto salad in your repertoire
  • Budget-friendly
  • Vegan and naturally plant-based
  • egg-free
  • no mayo potato salad
  • gluten-free
  • can be prepped ahead of time
  • easy to scale the recipe up or down
  • crowd-friendly
  • can easily be made nut free – simply avoid adding nuts to the pesto

Basically, this recipe can easily serve a lot of people or even a single person and it is easy to put together. Win-win.

A very close up shot pesto pasta salad topped with pine nuts and fresh basil leaves

Ingredients for pesto potato salad


Full ingredients with measurements are available in the recipe card below at the end of this post

Potatoes – I have used new potatoes which hold their shape well when cooked. Waxy potatoes are best for instant pot potato salads particularly jersey royals or fingerlings.

Try to cook the potatoes whole if they are small enough – cooking potatoes whole helps retain flavour and prevents the potato from becoming waterlogged.

I have halved my potatoes as they were quite big.

Cook potatoes until fork tender and then allow to cool

Optional extra:

for a Pesto Potato Salad with green beans, you can add either fresh or frozen trimmed green beans.

Ingredients for Creamy Basil Pesto

Basil – use plenty of fresh basil for this recipe. If you do not have basil or only have a small amount, you can bulk up the pesto with parsley or even kale. See my vegan kale pesto recipe or Parsley Pesto. Try adding avocado to the blender for creamy yet silky smooth pesto.

You can also use store-bought pesto for ease but homemade pesto will definitely taste fresh!

Pine nuts – instead of pine nuts, you could also add cashew nuts, almonds or pistachio (I have added a spoon full of pistachio nuts too)

Yogurt – use either vegan yogurt or plain Greek yogurt if you want to make a vegetarian potato salad

Nutritional yeast – if you have it then nutritional yeast lends cheesy, nutty flavours. It also boosts the nutritional value of the recipe

Lemon – use either fresh or bottled

Garlic – use fresh cloves where possible

Extra virgin olive oil

Salt

Black pepper

Optional:

You can also add vegan mayo, salad cream or sour cream (will be vegetarian not vegan) to the pesto for creamy flavours in replacement of the yogurt

Red Pesto Potato Salad


If you want to make this using red pesto then you absolutely can!

Instead of the basil, substitute sundried tomatoes or semi-dried tomatoes to make a red pesto. Add to the potatoes as in this recipe.

How to make Easy Pesto Potato Salad in the Instant Pot


Full printable recipe in recipe card below.

We start by cleaning the potatoes, if you have any sprouts on your potatoes, scrub them off with a sponge. If you’re potatoes are very green – discard!!

You do NOT need to poke holes into the potatoes before pressure cooking, they should not burst!

Then pour a cupful of tap water in the liner of the Instant Pot and place the trivet or steamer into the inner pot.

Now arrange the potatoes in the steamer, try to keep them in a single layer as possible so all the potatoes cook evenly.

Close the lid of the Instant pot and secure the valve on sealing position. Select HIGH PRESSURE for 4 minutes or 7 minutes LOW PRESSURE.

Once done, release the pressure manually, remove steamer or trivet (make sure you are wearing your heat resistant gloves)at this step to prevent any burns on your hands.

Allow the potatoes to cool before tossing with the pesto. Make pesto whilst the potatoes are cooling.

Now let’s make pesto by blending all the pesto ingredients (except yogurt/mayo and lemon zest) in a blender. Blend until you get a fairly smooth consistency.

Combine well with yogurt/mayo.

An image of  bowl of basil pesto

From here we move the cooled potatoes in to a large mixing bowl and add the pesto.

Pesto added to the cooked baby potatoes to make Pesto Potato Salad

We gently stir the potatoes with a big spoon or toss until all the potatoes are well coated with pesto. If you would like extra kick and freshness add freshly ground black pepper and some lemon juice.

Top it up with lightly toasted pine nuts, lemon zest and fresh basil leaves.

A very close up shot of Pesto Potato salad made in the Instant Pot

Imagine that. In just these three easy and simple steps we have the most vibrant pesto potato salad ready to be served up. This has truly got to be one of the best yet easiest summertime recipes!

Pesto Potato Salad (stovetop)


You still can made delicious pesto potato salad even if you don’t own an instant pot.

Start by filling a pot or pan with cold tap water

Add potatoes straight to the pan (vegetables that grow underground start off cooking in cold water).

Add pinch of salt, and bring the water to boil and cook them 15-20 minutes until soft through or fork tender.

Once potatoes are cooked, drain the water and run under cold water to cool them down and prevent further cooking.

How to keep the pesto bright green


You can blanch basil leaves just 15-20 seconds in salted boiling water then add them to an ice bath for 30 seconds.

Remove, squeeze out of all the water then make pesto as usual. Blanching deactivates the enzyme that causes brownness however basil looses a tiny bit of flavours.

Alternatively, make the pesto just before use and use plenty of lemon juice.

Add pesto to cooled potatoes to also prevent browning.

What to serve with Pesto Potato Salad


This potato salad is best served cold for picnics, BBQs, garden parties or potlucks.

Potato salad goes great with other BBQ food such as burgers, sausages or grilled vegetables

I serve potato salad alongside Instant Pot Stuffed Peppers and Falafel.

How do you store Potato Salad


Pesto Potato salad is best eaten on the day or one day later.

Store in an airtight container and keep in the fridge. You can also prepare the pesto and potatoes and keep them separate. Assemble prior to serving.

Do not leave potato salad out for long periods of time as potatoes can spoil quickly.

FAQs


Can you put pesto on potatoes?

Yes you can! Pesto is delicious on potatoes. The potatoes should be either at room temperature or cold before tossing through the pesto

Can I make this salad ahead of time?

You can. Cook the potatoes and store in the fridge when cooled. Either prepare the pesto and store or mix with the potatoes, or make the pesto on the day of serving.

What other types of nuts can I add in pesto?

The pesto recipe is easily customisable. If pine nuts are not available or any other reason why you can’t have it, use walnuts, pistachio, cashews, almonds, pecan, macadamia or hazelnuts.
Sometimes we like to add sunflower, pumpkin, sesame or hemp seeds too.

Can I make potatoes in the Instant Pot without a trivet?

The good thing about waxy potatoes is that they don’t become too waterlogged therefore are safe to cook without a trivet.

When should I cut the potatoes?

Prior to cooking otherwise inside can stay raw and the outside overcooks

Can I use store-bought pesto for Potato salad?

Yes, you can use store-bought green pesto. Look for vegan varieties.

Vegan pesto potato salad in a big serving bowl

Other Crowd Pleasing Summer Salad Recipes


Instant Pot Chickpea Salad with Creamy Avocado Dressing

DIY Mediterranean Orzo Pasta Salad in Instant Pot

Vegan Watermelon Carpaccio Salad with Tahini

Watermelon Mojito Salad

Grilled Corn, Nectarine and Mixed Beans Salad

Mango, Avocado, Black Beans and Corn Salad with Lime Dressing

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An overhead shot of easy and best pesto potato salad made in instant pot

Best Pesto Potato Salad Instant Pot

Hayley Dhanecha
You can make super creamy vegan pesto potato salad in the Instant Pot pressure cooker. This potato salad is bright, herby and full of flavour!
It tastes great chilled or at room temperature alongside your favourite summer BBQ favourites! It is naturally gluten-free, egg-free and plant-based.
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Cooling time 15 minutes
Course Salad, Side Dish
Cuisine American, British, Europe
Servings 12
Calories 144 kcal

Equipment

  • 1 Instant pot
  • 1 Steamer
  • 1 Knife
  • 1 Chopping board

Ingredients
  

  • 1 kilogram baby potatoes

Creamy Basil Pesto

  • 1 cup basil leaves fresh
  • 5 tablespoon pine nuts
  • 1 tablespoon pistachio nuts
  • 2 tablespoon nutritional yeast or vegetarian/vegan parmesan
  • 1 clove garlic
  • 2 tablespoon lemon juice
  • 2 tablespoon yogurt vegan or vegan mayo
  • ¼ cup extra virgin olive oil
  • salt
  • black pepper freshly ground

Garnish (optional)

  • ½ tablespoon lemon zest
  • 1 tablespoon lightly toasted pine nuts
  • 1 tablespoon basil leaves

Instructions
 

  • Wash potatoes under clean running water.
    1 kilogram baby potatoes
  • Cut into halves. (If big cut into three or four small pieces)
  • Pour 1 cup water in to the liner of the instant pot.
  • Place trivet and add your potatoes and sprinkle little salt.
  • Lock the lid set the timer for 4 minutes on HIGH PRESSURE.
  • Once done, release the pressure manually and remove the potatoes.
  • Meanwhile make pesto.
  • Place all the pesto ingredients in the blender (except lemon zest and yogurt or mayo) and blend until it is smooth.
    1 cup basil leaves, 5 tablespoon pine nuts, 1 tablespoon pistachio nuts, 2 tablespoon nutritional yeast, 1 clove garlic, 2 tablespoon lemon juice, 1/4 cup extra virgin olive oil, 1/2 tablespoon lemon zest, salt, black pepper
  • Place cooled potatoes in a big mixing bowl. Stir in pesto and yogurt/mayo.
    2 tablespoon yogurt
  • Gently mix everything using a large spoon or toss to combine. Check seasoning.
  • Serve in a serving bowl, garnish it with lemon zest, pine nuts and basil.
    1 tablespoon lightly toasted pine nuts, 1 tablespoon basil leaves
  • Consume straight away or keep in the refrigerator for later.

Nutrition

Nutrition Facts
Best Pesto Potato Salad Instant Pot
Serving Size
 
12
Amount per Serving
Calories
144
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
0.4
mg
0
%
Sodium
 
7
mg
0
%
Potassium
 
422
mg
12
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
115
IU
2
%
Vitamin C
 
18
mg
22
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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