Mint and Pistachio Pesto Potato Salad

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A fresh-tasting, summery pesto potato salad – with no mayo! Perfect for BBQs and picnics, or any other time the sun is shining.

Pesto potato salad with fresh vegetables in a glass bowl.

A picnic is one of my favourite ways to enjoy good weather – and a potato salad is a must-have item! This pesto potato salad is a great no-mayo option, made instead with a fresh and summery homemade pesto, and plenty of fresh veg.

A bowlful of pesto potato salad on a picnic mat in front of a wicker basket.

Homemade pesto

I used a super simple homemade pesto for this recipe, but I didn’t use the usual ingredients. Pesto is generally made with pine nuts and fresh basil, but these can easily be swapped out for pretty much any alternative nut, and any leafy herb.

This time I made my pesto with mint, parsley and pistachios, which made it feel so summery. I’m always wary of using mint (I’m one of those people who thinks that 90% of the time, mint makes everything taste like toothpaste), but it works so well in this. It’s just enough to freshen everything up without making you feel like you’re on your way to bed.

Aerial shot of a bowlful of pesto potato salad on a picnic rug.

No mayo potato salad

I love how zingy the pesto makes this potato salad taste, instead of a heavy, mayo-based sauce – believe it or not, there is such a thing as too much mayonnaise, and when you’ve got a few pieces of potato swimming in mayo, that’s probably it. A light and fresh pesto dressing is much nicer! I did add a dollop of Greek yogurt to make it a bit creamy, but you can easily skip this if you’d prefer a vegan potato salad.

Don’t forget to add plenty of fresh veggies too, and your pesto potato salad is done! Easy peasy.

Potato salad made with baby potatoes, fresh vegetables and homemade pesto.

Mint and pistachio pesto potato salad

A fresh-tasting, summery pesto potato salad – with no mayo! Perfect for BBQs and picnics, or any other time the sun is shining.

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 190kcal
Author: Becca Heyes

Ingredients

  • 750 g baby potatoes (~ 5 cups)
  • 10 – 15 inch spears asparagus, cut into 2 pieces

For the pistachio pesto:

  • 1 small clove garlic, peeled
  • Small bunch fresh mint
  • Small bunch fresh parsley
  • 30 g shelled pistachios (~ 1/8 cup)
  • Salt
  • Black pepper
  • 2 tbsp Greek yogurt (I used low fat) (optional)

To assemble:

  • 3 tbsp sweetcorn kernels (I used tinned)
  • 10 cherry tomatoes, halved or quartered
  • 50 g shelled pistachios (~ 1/4 cup)

Instructions

  • If ay of your potatoes are larger than the others, cut them in half so that all of the potato pieces are approximately the same size.
  • Boil the potatoes in a large pan of water for around 15 minutes, or until soft. Add the asparagus for the last 4 minutes or so of cooking. When both vegetables are tender (the asparagus should still have a slight crunch), drain, and set aside to cool completely.
  • To make the mint and pistachio pesto, add the garlic, mint, parsley and pistachios to a mini food processor, along with a good pinch of salt and pepper. Blitz to form a coarse paste. If using, add the Greek yogurt, and blitz again to combine.
  • When the potatoes have cooled completely, add them to a large bowl, along with the pistachio pesto, sweetcorn, cherry tomatoes, and some more whole pistachios. Mix well to combine, and serve slightly chilled.

Notes

This potato salad is best eaten chilled, so it’s ideal to prepare it in advance, and store in the fridge for up to 3 days, until ready to eat.

Nutrition

Nutrition Facts
Mint and pistachio pesto potato salad
Amount Per Serving (1 portion)
Calories 190 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 113mg5%
Potassium 952mg27%
Carbohydrates 29.5g10%
Fiber 6.6g26%
Sugar 5.5g6%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Nutrition Facts
Mint and pistachio pesto potato salad
Amount Per Serving (1 portion)
Calories 190 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 113mg5%
Potassium 952mg27%
Carbohydrates 29.5g10%
Fiber 6.6g26%
Sugar 5.5g6%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

Here’s another of my favourite vegetarian picnic recipes: vegetarian lentil sausage rolls!

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57 Comments

  1. I’m in love! At least I am with the thought of this potato salad. I have yet to try it, but your mint and pistachio pesto sounds amaaaaaazing, so I don’t need much convincing.

  2. I made this two days ago and it’s yummy. I think I must have used much larger bunches of parsley and mint than you did, I used a whole supermarket packet of each, and should have added more yoghurt to loosen the texture of the pesto. In a rush to have it ready I also forgot the tomatoes, but it was still good. I put on extra yoghurt and the tomatoes when we had it last night.

  3. I usually pre-fer non mayo potato salads so this is right up my alley! That mint pesto sounds fantastic!

  4. I’d love this potato salad rain or shine! Love the pesto (especially the pistachio part)! My husband doesn’t like potato salads with all that mayo on it, but I’m willing to bet he’d like this one! Can’t wait to try!

  5. I’ve been looking to extend my pesto repertoire recently (I made a gorgeous spinach one yesterday) so this will be going on my list, thanks!