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Avocado Pesto Potato Salad

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



  • 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.


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