Can pesto potato salad be made vegan?

Yes! I use a homemade vegan pesto (so easy to make at home), and you could also use a store bought vegan pesto if desired. All the rest of the ingredients are from plants.

How do I serve pesto potato salad?

I love this pesto potato salad most at room temp, but honestly it's delicious warm or cold too. It's easily served as a side dish (double or triple the recipe for more people), but we've also eaten the leftovers in wraps or with eggs.

Easy Pesto Potato Salad (vegan option!)

Easy Pesto Potato Salad

An easy pesto potato salad with roasted potatoes and red onions tossed in your favorite pesto, with fresh parsley and chives. Serve warm or room temp as a side dish for summer barbecues or any time of year!

Author: Tera
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: ~5 cups
Category: Sides
Method: Roast
Cuisine: Mediterranean

Ingredients

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1 pound small potatoes, diced large
1 small red onion, diced large
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup pesto
1/2 cup fresh parsley, chopped
2 tablespoons fresh chives, finely chopped

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Instructions

Preheat & prep. Preheat your oven to 400 degrees. If desired, line a baking sheet with parchment paper or a silicone baking mat.
Prep potatoes & onions. Toss potatoes, red onions, olive oil, salt, and pepper together in a large bowl. Spread mixture in an even layer across the prepared baking sheet.
Roast potatoes & onions. Roast the potatoes and onions at 400 degrees for 30 minutes, or until potatoes are slightly browned and easily pierced with a fork. Set your oven to broil for 2 more minutes to help those potatoes crisp up, then remove from the oven and allow to cool for 5 minutes on the pan.
Combine. Add roasted potatoes, pesto, and chopped parsley and chives to a large bowl. Toss to coat everything in pesto. Taste, and add more pesto, salt, and/or pepper if desired. Serve at room temp or slightly warm.

Mixing Bowls

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Notes

1. Storage Instructions: Store leftover pesto potato salad in an airtight container in the fridge for up to a week. After that, you can either enjoy it cold, allow it to come to room temperature, or reheat it in an air fryer, oven, or stovetop (in this case, it's less like potato salad and more like roasted potatoes... still SO good).

Keywords: pesto potato salad, vegan pesto potato salad