A twist on the traditional potato salad, this one has pesto and peas and is simple but fantastic. Fresh and flavorful, it's perfect for barbecues and potlucks, easy to assemble and the components can be made ahead.
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Potato recipe with an Italian flair
Few things make me happier, foodwise, than opening the refrigerator and finding potato salads that I can spoon or fork directly from the bowl, often with the door open.
Now, this one that I'm sharing today has probably everything that I like in a potato salad, and out of it, like a fantastic homemade pesto that can also be used in sandwiches.
This salad has diverse textures and layers and is quite customizable.
If you use a different type of sauce (like lemon spinach pesto), you can create a very different and uniquely flavored potato side dish.
Ingredient list
- Potatoes: new or red potatoes (small ones), Yukon gold, or fingerlings are best for salad in my opinion.
- Spinach or arugula: or a mix of both.
- Peas: fresh or frozen. Omit if you don't like them.
- Vinegar: I like red wine vinegar, but cider, white wine or sherry also work.
- Salt.
- Black pepper: freshly ground if possible.
- Fresh parsley.
- Fresh basil leaves: it doesn't work with dried.
- Walnuts: don't bother buying whole expensive ones, as they'll be processed. Cheaper, broken pieces work fine.
- Shallot: if unavailable use a mix of onion and garlic or green onions.
- Asiago or parmesan cheese.
- Olive oil.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
What potatoes are best for salad?
The best potatoes to use are waxy or all-purpose varieties. They hold their shape well when cooked and are less likely to turn mushy, which is important for maintaining the texture of the salad.
- New or baby potatoes: these are one of my favorites and are eaten with the skin on. They are young potatoes harvested before they reach maturity. They have thin skins and a firm and waxy texture.
- Yukon Gold potatoes: this variety has a creamy texture and a slightly buttery flavor.
- Red potatoes: they have a firm texture and a slightly sweet flavor. Plus, their red skin adds color to the salad. You can use them together with new or baby potatoes for contrast.
- Fingerling potatoes: they come in various colors and have a firm, waxy texture that holds up well in salads. Their unique flavor and longer shape can add interest to your dish.
- Russets: the most popular type, they're a good option. I like to cook them with their skin on and then peel them, as they hold their shape better in my experience.
Pesto sauce
We use a very simple, quite traditional pesto for this recipe. But you can vary it and create different salad flavor profiles.
- Cilantro pesto: easy to make with Mexican vibes.
- Spinach lemon pesto: my favorite one for pasta, this will add a stronger spinach flavor to the salad.
- Arugula: substitute half the basil for this peppery green.
- Pine nuts: you can use them instead of walnuts.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Salted water: make sure the cooking water is well salted as it makes a difference in the finished salad. It works better than adding extra afterwords.
- Make ahead: the pesto keeps for a week in the refrigerator. Use an airtight jar and cover it with a thin layer of olive oil before closing to prevent oxidization (turning brownish). Keep the baked potatoes in the fridge in an airtight container or covered bowl for up to 2 days. Let them cool down first.
- Storing leftovers: cover the bowl with plastic wrap or transfer to an airtight container. They keep for 3 days. I don't recommend freezing potato salad.
- Potato pesto egg salad: add some hard-boiled eggs cut into quarters or quail eggs, about 3 per serving.
Related recipes you might like:
Potato Salad with Pesto
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A twist on the traditional potato egg salad, this one has pesto and peas and is fantastic. Very simple, it's always a hit in my house and when I take it to barbecues and potlucks.
Ingredients
For the salad:
- 3 pounds potatoes, I use new or baby potatoes
- 1 tablespoon red wine vinegar
- 1 cup fresh or frozen peas
- 1 cup thinly sliced spinach or arugula leaves
- Salt and freshly ground black pepper
For the homemade pesto:
- 1 cup fresh basil leaves, packed
- ½ cup fresh parsley leaves, packed
- ⅓ cup walnuts
- ¼ cup chopped shallot
- ½ cup 2 oz asiago or parmesan cheese, grated
- 1 cup olive oil
Instructions
For the potato salad:
- In a saucepan, cook 3 pounds of unpeeled potatoes in abundant salted water until tender but not too soft. Drain, peel as soon as you can, as they will absorb flavors better if hot, and put in a large salad bowl. If using small potatoes, you can leave the skin on.
- Add 1 tablespoon vinegar and black pepper to taste, and toss lightly. Let cool to room temperature before adding anything else.
- In boiling water, cook 1 cup of peas for 1 minute if frozen and 2 minutes if fresh, and drain. Put in the bowl with the potatoes.
- Add ½ cup pesto, 1 cup thinly sliced spinach or arugula, and stir to mix. Please feel free to add more pesto as you see fit. You might only use some of it.
- Season the salad with salt and pepper. It's important to taste the salad at this point to check if it needs more seasoning or any other ingredient.
For the basil pesto:
- In a food processor or with an immersion blender, mix 1 cup fresh basil, ½ cup fresh parsley, ⅓ cup walnuts, ¼ cup chopped shallot, ½ cup grated cheese, salt and black pepper to taste, and ½ cup olive oil.
- Gradually add the rest of the ½ cup olive oil and check for salt and pepper a few times.
- If you don't use all the pesto in the salad, store it covered in the refrigerator to maintain its freshness.
Notes
Salted water: make sure the cooking water is well salted as it makes a difference in the finished salad. It works better than adding extra afterwords.
Make ahead: the pesto keeps for a week in the refrigerator. Use an airtight jar and cover it with a thin layer of olive oil before closing to prevent oxidization (turning brownish). Keep the baked potatoes in the fridge in an airtight container or covered bowl for up to 2 days. Let them cool down first.
Storing leftovers: cover the bowl with plastic wrap or transfer to an airtight container. They keep for 3 days. I don't recommend freezing potato salad.
Did you try this recipe?Mention @vintagekitchennotes or tag #vintagekitchenrecipe on Instagram and I'll share it!
Miss Messy says
I love quails eggs 🙂 This is such a great combination! Lovely idea.
Medeja says
This salad both looks beautiful and sounds delicious!
laurasmess.me says
Another completely gorgeous recipe. I love pesto with potatoes... great idea for a fancied up delicious potato salad! Re buffets. I don't like the word much either, mostly due to recollections of family-style buffets with children who stick their fingers in everything, mediocre salads and lukewarm meat. I usually use the Swedish word, 'smorgasbord', these days. Sounds much nicer, especially as I have family in Sweden so the word has warm association for me! I do love homestyle meals with lots of dishes though. That's the way that my husband and I eat most nights; I prepare lots of small things for variety and we pick and eat as we please! Thanks for sharing this recipe from 'Plenty'. I'll definitely be adding it to our repertoire 🙂 xx
Bam's Kitchen says
Pesto and potatoes is a lovely idea. Lets have a picnic!
Inside a British Mum's Kitchen says
Honestly - FANTASTIC!
Mary x
mividaenundulce says
Things like that happened to me in the night, just before going to bed...I always go to the kitchen to "drink" something, and suddenly I start eating leftovers, of course with the door opened, so I can have light...!!!
The Ninja Baker says
Quail eggs are such an elegant addition to potato salad, Paula. I bet the wine vinegar and the basil in the pesto kicks up an extra special notch, too. Thank you for this fantabulous recipe, my friend. Appreciate the tip about extra salt when boiling the potatoes, too =)
Alice @ Hip Foodie Mom says
Paula,
I feel the same way when I open my fridge. . and I almost always find something!! 🙂 I totally want to get my hands on Plenty. . I've heard so many great things. . ah! one more cookbook. . does it ever end?
I don't think I have ever had a quail eggs. . from your post, I can tell I'm missing out. . this looks amazing! I can't wait to try this!
Kate@Diethood says
Holy yum!!! That's what I'm talkin' about!! Who knew a potato salad could be so damn good!! LOVE THIS!!
I also love the fact that you eat right out of the bowl propped up against the opened fridge door ... that's my favorite way to eat! 😀
Guru Uru says
Your potato salad is so gorgeous, I love the flavours and the spring prettiness!
Cheers
CCU
Kay-Tom Van Treese says
Wow, looks good! Very creative.
Deb says
What a marvelous Potato Salad! With fresh spring flavors and elegant quail eggs, just divine!
Beth says
What a pretty salad! The flavors sound wonderful together.
Grandbabycakes says
That looks really incredible! I still have yet to have quail eggs.
Susan Lester says
Wow, Paula - I was just talking to some friends about the great health benefits of Quail Eggs. I sent them the link to your post. This is just so "Springy"!
Renee says
You have now given me the reason to get and cook quail eggs for the first time. What an amazing salad.
Donalyn @ The Creekside Cook says
This looks so good - and you can never have too many potato salad recipes, as far as I'm concerned! Beautiful!
Andrea_TheKitchenLioness says
Paula, what wonderful recipes there are in Yotam Ottolenghis, "Plenty" - I love potato salad (how could I not coming from where I come from) but what I love even more is potato salads like this one, with fresh, bright, healthy and delicious additions to make a potato salad "extraordinaire".
Lori @ Foxes Love Lemons says
I'll have to flip through Plenty again and find this, because I haven't noticed it yet - that book is too full of eye candy to see everything!
I totally know what you mean about eating a meal, a few tablespoons at a time, from the fridge. Easy to do when you work from home all day 🙂
Abbe@This is How I Cook says
Paula, i can't believe it-quail eggs. You'll have to see my latest post because I have a picture of quail eggs in a nest outside my mother's kitchen door. Can't say I've ever had them but now all I can think of is the nest! But this sounds very good!