Avocado Pesto Potato Salad

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

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

How to Make Avocado Pesto Potato Salad

Place Yukon Gold potatoes in cold salted water. Bring to a boil. Lower temperature to a simmer and cook until tender, about 15 minutes. Drain and immediately pour apple cider vinegar over potatoes so that they absorb the flavor.

Mix avocado basil pesto with vegan mayo, mustard, and salt and pepper. Drain potatoes and add dressing. Top with lemon zest and chopped basil.

Other Summer Side Dishes

• Sriracha Cole Slaw
• Sweet Potato Salad with Agave Mustard Dressing
• Vegan Broccoli Salad with Dried Cranberries
• Citrus and Pomegranate Salad

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.
• 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.

How Much Potato Salad Per Person

You can figure each person will eat about ½ cup each, so this potato salad will serve 8 people.

Avocado Pesto Potato Salad

Nothing says Summer like a potato salad. The whole family will love this healthy side dish. Serve with Lentil Burgers or Vegan Sloppy Joes.

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Avocado Pesto Potato Salad

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

Course Side Dish

Cuisine vegan, gluten free

Keyword vegan potato salad

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8

Calories 179kcal

Author Willow Moon

Ingredients

• 6 yukon gold potatoes chopped into 1" pieces (4 cups)
• ¼ cup apple cider vinegar
• ½ cup avocado basil pesto
• ¼ cup vegan mayo
• 1 teaspoon mustard
• Salt and pepper
• Lemon zest
• Chopped basil

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Instructions

• Place potatoes in a saucepan. Add enough cold water to cover potatoes. Generously season with salt. Bring potatoes to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.
• Drain water and place in a mixing bowl. Pour apple cider vinegar over the top while potatoes are still hot. Gently mix. Let sit while you make the pesto mixture.
• Mix avocado basil pesto, vegan mayo, mustard, salt and pepper.
• Drain the vinegar from the potatoes. Mix with the pesto mixture. Top with lemon zest and chopped basil.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 693mg | Fiber: 5g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 18.6mg | Calcium: 49mg | Iron: 4.5mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.