What kind of fresh herbs are best for the pesto in this potato salad?

The recipe suggests using a mix of parsley, chives, basil, or coriander for the fresh herb pesto, allowing for customization based on your preference.

How are the potatoes and green beans cooked for this Pesto Potato Salad?

The potatoes are chopped and simmered for 15 minutes, while the green beans are steamed on top of the potatoes for the last 4 minutes of cooking, ensuring they are just bright green and firm.

Can I prepare the fresh herb pesto in advance?

Yes, you can prepare the fresh herb pesto ahead of time and store it in an airtight container in the refrigerator until you're ready to combine it with the cooked potatoes and beans.

What makes the pesto in this recipe unique?

This fresh herb pesto stands out with its inclusion of soaked cashews for creaminess, a blend of extra virgin olive oil and chia seed oil, plus capers and lemon for a bright, tangy, and savory depth.

How should I store leftover Pesto Potato Salad?

Store any leftover Pesto Potato Salad in an airtight container in the refrigerator, where it will keep well for a few days and can be enjoyed cold the next day.

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Pesto Potato Salad
[Vegan]

BG By: Buffy-Ellen Gill

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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A vibrant Pesto Potato Salad served warm, featuring tender potatoes, bright green beans, and chickpeas coated in a fresh herb pesto, garnished with extra capers and herbs.

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Pesto Potato Salad [Vegan]

This is a delicious yet simple pesto potato salad, made complete with a smattering of chickpeas and green beans. With the goodness of energy-sustaining slow-release carbohydrates from the spuds, high-quality protein from the chickpeas, healthy fats in the pesto, and your essential greens in the beans and herbs, it really... Read More

Ingredients You Need for Pesto Potato Salad [Vegan]

For the Salad:

3.3 pounds potatoes, scrubbed, skins left on
1.1 pounds green beans
1 13.5-ounce can chickpeas

For the Fresh Herb Pesto:

2 cups packed fresh herbs, such as parsley, chives, basil, or coriander
1/2 cups cashews, soaked 1 hour, rinsed, and drained
1/4 cup extra virgin olive oil
1/4 cup chia seed oil or flaxseed oil
2 cloves garlic
2 tablespoons capers, plus 1 tablespoon brine from the jar
Zest, juice, and flesh of 1 lemon
1/2 teaspoon sea salt
Cracked black pepper. to taste
Extra capers and herbs, to top

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How to Prepare Pesto Potato Salad [Vegan]

Chop potatoes into 1 inch-sized chunks and put in a pot. Add 2 cups of boiling water (from the jug), a large pinch of sea salt, bring to the boil, then reduce to low and simmer with the lid on for 15 minutes.
Meanwhile, throw all your pesto ingredients into a blender or food processor and blend until fully combined, scraping down the sides as needed.
Next, trim the tops of your beans and cut them in half. Four minutes before your potatoes are done, throw the beans on top and put the lid back, on letting them steam for the last 4 minutes.
If your pot isn't big enough, you can do these in a separate pot with just half a cup of boiling water (steaming them again with lid on, as opposed to boiling them). When the potatoes are done (you can put a knife through, but they're still firm) and beans are just turning bright green, drain them in a colander and leave to cool.
You might like to rinse your beans under cold water if you'd like to retain that bright green color.
Drain your chickpeas and rinse them in a colander.
Now, carefully in a bowl add your potatoes, green beans, chickpeas, and pesto, and fold gently to combine.
Top with extra capers and herbs, and serve warm on a bed of salad greens with a squeeze of lemon and extra sea salt and black pepper. Or pop in the refrigerator to serve cold the next day.