For the BBQ-lover with refined taste – this recipe is a classy take on a traditional potato salad. The recipe combines two of our favorite things, pesto and potatoes, into a ballet of flavors that is impressive and surprisingly simple. This recipe is super hearty, make a large batch, and is pretty easy on the wallet as well.

Fancy Pesto Potato Salad [Vegan, Gluten-Free]

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For the Salad:

  • 2.2 pounds of potatoes
  • 1/2 red onion
  • 1 handful dill
  • 1 spring onion
  • 1 bell pepper
  • 1 chili pepper (optional)
  • 1 lemon juice
  • Salt and pepper, to taste

For the Pesto Dressing:

  • 1 cup chickpeas
  • 6 tablespoons pesto or a generous handful of basil
  • 1 handful pine nuts
  • 1/2 cup water
  • 1/4 cup nutritional yeast


  1. Add the chickpeas, pesto, and water to a blender and blend them until they're creamy. If you don't have any store bought pesto, you can make a dressing using the chickpea base and adding a generous handful basil, an extra tablespoon of nutritional yeast, a handful of pine nuts, and salt to taste to the blender with the chickpeas to create your homemade pesto dressing.
  2. Start by cutting the potatoes into bite sized pieces and placing them in a big pot.
  3. Cover the potatoes with water and boil them for about 15 minutes or until you can easily poke them with a fork.
  4. Remove the potatoes from the water and place them in a large bowl.
  5. Add the red onion, dill, pesto dressing, spring onions, and hot/bell pepper (if you are using them).
  6. Finally, add the lemon, salt, and pepper to taste and chill the salad in the refrigerator, or eat it right away.


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