Pesto Potato Salad

  • Serves

    serves 4

  • Cook

    40 minutes


By Farideh Sadeghin

Published on April 22, 2015

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood, such as blue catfish, or pack up for a summer picnic.


  • 2 lb. multi-color new potatoes
  • 5 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup mint leaves, roughly chopped, plus more for garnish
  • 14 cup basil leaves
  • 14 cup parsley leaves
  • 14 cup toasted hazelnuts, roughly chopped, plus more for garnish
  • 2 tbsp. parmesan cheese
  • 1 clove garlic
  • 1 lemon, zest and juice
  • 12 cup fresh or frozen peas, thawed and blanched


Step 1

Heat oven to 400°. Toss potatoes with 3 tbsp. oil, salt, and pepper; transfer to a baking sheet and roast until tender, 30-35 minutes. Meanwhile, place remaining oil, the herbs, hazelnuts, parmesan, garlic, zest and juice, salt, and pepper in a food processor and blend until smooth. Toss potatoes with pesto, mint leaves, hazelnuts, and peas.

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