When it comes to creating dishes that are both hearty and vibrant, few things hit the mark like a Roasted Potato Pesto Salad. This recipe is a delightful fusion of crispy oven-roasted potatoes tossed with a homemade herbaceous pesto — a refreshing and modern take on a traditional comfort food. Whether you’re planning a backyard barbecue, prepping meals for the week, or looking for a flavorful pesto chicken side dish, this potato salad brings freshness and satisfaction to your plate.
Loaded with bold flavors and rustic charm, this pesto potato salad recipe is guaranteed to be the star at any gathering. It’s especially ideal for summer entertaining, holiday potlucks, or simply upgrading your weekly dinner sides.
What Is a Pesto Potato Salad?
At its core, a pesto potato salad is a variation of classic potato salad, where the traditional mayonnaise-based dressing is replaced with a zesty, green, basil-packed pesto sauce. The result is a lighter, brighter, and more Mediterranean-inspired flavor profile that enhances the natural earthiness of potatoes.
Unlike boiled potatoes, which can sometimes feel mushy or bland, this version features roasted new potatoes—crispy on the outside and fluffy on the inside—giving it a textural contrast and deeper flavor. Combined with fresh ingredients and homemade pesto, this dish redefines what a potato salad can be.
Why Roasted Potatoes Work Best in a Pesto Salad
Using roasted potatoes in this dish isn’t just for taste—it’s strategic. Roasting helps create:
- A crispy, golden-brown exterior that holds up well when tossed with sauce.
- A fluffy, creamy interior for perfect mouthfeel.
- Extra flavor from caramelization, elevating the salad beyond standard boiled potato dishes.
If you’ve ever had a pesto baked potato, you know how beautifully these two components complement each other. Now imagine that flavor—roasted potatoes soaked in basil pesto—in every single bite.
The Perfect Ingredients for Potato Salad with Pesto
Before we jump into the steps, here’s a complete rundown of the ingredients for potato salad done pesto-style:
For the Roasted Potatoes:
- 2 pounds baby or new potatoes, halved or quartered
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional for extra depth)
For the Basil Pesto:
- 2 cups fresh basil leaves, tightly packed
- 1/3 cup pine nuts (substitute walnuts, cashews, or almonds if preferred)
- 2 garlic cloves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil, more as needed
- Juice of 1/2 lemon
- Salt and pepper, to taste
Optional Mix-ins (customizable to taste):
- Sliced cherry tomatoes
- Fresh arugula or baby spinach
- Shaved Parmesan
- Toasted nuts or seeds
- Olives or capers
- Grilled corn or zucchini
Step-by-Step: How to Make Roasted Potato Pesto Salad
Step 1: Roast the Potatoes
- Preheat your oven to 425°F (220°C).
- Rinse and dry your new potatoes, then slice into halves or quarters, depending on size.
- Toss with olive oil, garlic powder, paprika, salt, and pepper.
- Spread on a parchment-lined baking sheet in a single layer.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and fork-tender.
✅ Tip: For even crispier results, avoid overcrowding the pan and ensure the potatoes have space to roast, not steam.
Step 2: Make the Basil Pesto
- In a food processor or blender, pulse the basil, garlic, and pine nuts until finely chopped.
- Add the cheese and pulse to combine.
- With the motor running, drizzle in the olive oil until smooth and creamy.
- Stir in lemon juice, then season with salt and pepper to taste.
🌿 No basil? No problem! Swap in parsley, kale, or even arugula for a unique pesto twist.
Step 3: Assemble the Salad
- Allow the roasted potatoes to cool slightly (about 5–10 minutes).
- In a large mixing bowl, toss the warm potatoes with your homemade pesto. Add more or less pesto to your taste preference.
- Fold in any mix-ins you love, like cherry tomatoes or arugula.
- Top with additional shaved Parmesan or nuts for texture.
- Serve immediately, or chill for later.
Pesto Chicken Side Dishes: The Perfect Pairing
One of the most popular ways to serve this roasted potato salad is as a side dish to chicken. Whether it’s grilled, baked, or roasted, chicken pairs effortlessly with pesto thanks to the herb-forward, slightly tangy flavor.
Here are a few pesto chicken side dish ideas using this salad:
- Grilled Pesto Chicken Thighs + Roasted Potato Pesto Salad + Arugula & Parmesan
- Lemon Garlic Chicken Breasts + Pesto Potato Salad + Roasted Veggies
- Baked Pesto Chicken Breasts stuffed with mozzarella + this potato salad on the side
- Chicken Kabobs + cold pesto potato salad for picnic-perfect lunches
This recipe adds vibrant flavor and heartiness to protein dishes, making it ideal for balanced, family-friendly meals.
5 Delicious Variations on Pesto Potato Salad
This versatile salad can be customized to suit every season and taste preference. Here are some of our favorite pesto salad recipe twists:
1. Creamy Avocado Pesto Potato Salad
Swap half the oil in the pesto for ripe avocado for a creamier texture and extra nutrients.
2. Mediterranean Pesto Salad
Add kalamata olives, sun-dried tomatoes, and feta cheese for bold, briny Mediterranean flavor.
3. Pesto Sweet Potato Salad
Substitute roasted sweet potatoes for a slightly sweet contrast to the pesto’s savoriness.
4. Vegan Pesto Potato Salad
Use dairy-free Parmesan or nutritional yeast, and ensure your pesto is made without cheese or with a plant-based version.
5. Spicy Pesto Potato Salad
Add a pinch of red pepper flakes or a spoon of harissa to the pesto for a fiery kick.
These variations keep your meals exciting and let you experiment with new flavors.
Storage and Meal Prep Tips
One of the best parts about this potato pesto salad is how well it keeps. Here’s how to get the most out of your leftovers or prep ahead:
- Refrigerator: Store in an airtight container for up to 4–5 days. The flavors deepen over time!
- Meal Prep: Roast potatoes and make pesto up to 3 days ahead. Combine when ready to serve.
- Serving Tip: If serving cold, let it sit at room temperature for 10–15 minutes to revive the flavors.
Avoid freezing this salad, as both roasted potatoes and fresh pesto can become watery or lose their texture when thawed.
Health Benefits of Potato Pesto Salad
This isn’t just a flavorful dish—it’s nourishing too! Here’s why this pesto potato salad recipe works as part of a balanced diet:
🥔 Potatoes:
- Rich in fiber, potassium, and vitamin C
- A good source of resistant starch, especially when cooled
- Naturally gluten-free
🌿 Basil Pesto:
- Loaded with antioxidants and phytonutrients
- Olive oil provides healthy monounsaturated fats
- Garlic supports heart and immune health
🧀 Parmesan:
- Adds calcium and protein (can be replaced with vegan options)
Pair this salad with protein (chicken, tofu, fish) and leafy greens for a well-rounded meal.
Fun Fact: The History of Pesto & Potatoes
Did you know that pesto and potatoes have been culinary companions for centuries? In Liguria, Italy, pesto Genovese is traditionally served with pasta, green beans, and boiled potatoes. This Italian classic inspired many of today’s pesto salad recipes and shows how the basil-garlic-cheese combo enhances humble ingredients like potatoes.
Our recipe builds on this traditional harmony but adds a modern twist by roasting the potatoes instead of boiling them, creating more texture and flavor.
Frequently Asked Questions
❓Can I use store-bought pesto?
Yes! While homemade pesto offers the freshest flavor, a high-quality store-bought pesto is a great time-saver.
❓Can I make this salad ahead of time?
Definitely. It’s great for meal prep and actually tastes better after a few hours in the fridge as the flavors meld.
❓Can I make this salad vegan?
Absolutely. Swap the Parmesan for vegan cheese or nutritional yeast, and ensure your pesto doesn’t contain dairy.
❓How do I keep the potatoes crispy?
Roast at high heat and don’t cover the salad while it cools. This helps preserve texture before tossing with pesto.
Final Thoughts: A Must-Try Recipe for Any Season
Whether you’re planning a summer picnic, a cozy fall dinner, or a fresh winter side dish, this Roasted Potato Pesto Salad checks every box. It’s easy to make, beautiful to serve, and endlessly adaptable. Use it to elevate your pesto chicken side dishes, bring flair to weeknight dinners, or impress at your next gathering.
The blend of crisp roasted potatoes and vibrant green pesto creates a dish that’s rustic, flavorful, and sophisticated all at once. It’s one of those recipes that you’ll find yourself making again and again — because it’s just that good.
