Avocado Pesto Potato Salad

Name: Avocado Pesto Potato Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 yukon gold potatoes (chopped into 1" pieces (4 cups)); 1/4 cup apple cider vinegar; 1/2 cup avocado basil pesto; 1/4 cup vegan mayo; 1 teaspoon mustard; Salt and pepper; Lemon zest; Chopped basil

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This creamy Avocado Pesto Potato Salad is the perfect side for summer. Made with avocado pesto, mustard, and vegan mayo.

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This Avocado Pesto Potato Salad is made with an avocado basil pesto that also pairs well with veggies, a sandwich, or pasta.

Nothing says summer like a potato salad. The whole family will love this healthy side dish.

Serve it with Lentil Burgers or Vegan Sloppy Joes.

Other potato recipes to try are my Vegan Potato Pancakes from mashed potatoes, Vegan Roasted Garlic Mashed Potatoes recipe, Homemade Vegan Tater Tots, and Potato Salad with Miso.

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❤️ Why You'll Love It
🧾 Ingredients
🔪 Instructions
💭 Tips
How Much Potato Salad Per Person
👩🏻‍🍳 Recipe FAQs
Other Summer Side Dishes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is healthy and flavorful.
It is easy to make with simple ingredients.
It's a fun take on a classic.

🧾 Ingredients

Potatoes: I used Yukon Gold potatoes. You could also use red potatoes.
Avocado basil pesto: I used homemade avocado basil pesto. It adds a rich creamy flavor. It also tastes great on an Avocado Pesto Sandwich.
Apple cider vinegar: Adds a tangy flavor. You could also use rice vinegar.
Vegan mayo: Adds a rich creamy flavor.
Mustard: Dijon mustard or yellow mustard will work.
Lemon zest: Adds a wonderfully concentrated lemon flavor.
Fresh basil: Adds a fresh flavor.
Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Step 1: Place Yukon Gold potatoes in a saucepan with cold salted water.

Potatoes in boiling water in a saucepan.

Step 2: Bring to a boil. Lower temperature to a simmer and cook until tender, about 15 minutes.

Apple cider vinegar being poured into a bowl with cooked potatoes.

Step 3: Drain the potatoes and place them in a large mixing bowl. Immediately pour apple cider vinegar over the potatoes so that they absorb the flavor. Set aside.

Dressing ingredients in a small mixing bowl.

Step 4: Add avocado basil pesto, vegan mayo, mustard, and salt and pepper to a small bowl.

Step 5: Mix until smooth and creamy.

Cooked potatoes in a large bowl with dressing.

Step 6: Drain the vinegar from the potatoes and add dressing. Stir to combine.

Pesto Potato Salad in a bowl with napkin.

Step 7: Top with lemon zest and chopped basil.

The video below shows the avocado basil pesto.

💭 Tips

So that the potatoes cook evenly, place them in cold water, then bring to a boil.
Generously salt the water.
After the potatoes are cooked, pour apple cider vinegar over them and let sit. The apple cider vinegar imparts a nice vinegar flavor without it being overwhelming. After it sits, drain the apple cider vinegar.
When making the dressing, taste it to see if you need to adjust anything. You may want more or less of an ingredient than I have listed.
You may want to make extra avocado basil pesto and serve it with veggies, on pasta, or on a sandwich.