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.
Notes
This salad will last 4-5 days in an airtight container in the fridge.The potatoes will soak up the flavors of the dressing the longer it sits.