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.
Buttery new potatoes are coated in a dreamy herby basil pesto. This mayo-free potato salad is quick to make and tastes amazing.
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!
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.
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
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.
From here we move the cooled potatoes in to a large mixing bowl and add the pesto.
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.
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!
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.
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
Grilled Corn, Nectarine and Mixed Beans Salad
Mango, Avocado, Black Beans and Corn Salad with Lime Dressing
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Best Pesto Potato Salad Instant Pot
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, ¼ cup extra virgin olive oil, ½ 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
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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