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When the tables are loaded with sides as vibrant and beautifully fresh as today’s Pesto Potato Salad, I’m far too distracted to care about what’s being served between the buns.

Healthy Pesto Potato Salad with green beans and peas

I realize I’m likely to be condemned for high summer treason for what I’m about to suggest, but I feel it must be expressed: let’s skip the grill at our next barbecue.

Before the High Court of All Barbecue strips me of my tongs and denies me access to all summer cookouts, please hear my plea.

Yes, burgers are good (especially these Italian Turkey Burgers). Yes, a hot dog during June and July is a necessity.

But would I choose said hotdog or burger over a crisp serving of addictive Asian Ramen Salad, fresh and fruity Red White and Blue Quinoa Fruit Salad, or Cheesy Jalapeno Cornbread? The answer is no, no I would not.

A bowl pf Summer Pesto Potato Salad without mayo

5 Star Review

“Love this salad and that I don’t have to worry about leaving it out a while since it has no dairy. Highly recommend it!”

— Gigi —

Now, I am not advocating that you spend this grilling season burgerless, hot dogless, or without a grill—even my side dish-loving soul admits that this would feel unnatural and offensive.

I am, however, insisting, that you take a moment to consider your spread and give attention to the salads (like this Grilled Corn Salad), the bakes (hello, Strawberry Cream Cheese Pie), and the dips (looking at you, Greek Layer Dip) that honor and celebrate the gorgeous abundance of summer produce.

This pesto potato salad is the perfect place to begin.

Homemade pesto ingredients in a food processor like basil, almonds, and arugula

How to Make Pesto Potato Salad

Say goodbye to goopy mayo-based potato salad and say hello to this bright, herbaceous, and zippy summer potato salad made with homemade pesto.

Every spoonful of pesto potato salad makes me want to lie in the sun or stand with my bare feet in freshly cut grass. It’s a bowl full of magnificent summer, ready to be shared with the people you love most.

The Ingredients

  • Potatoes. For this easy pesto potato salad, I like to use baby or new potatoes. They have softer, thinner skins and lower starch content than mature potatoes. This winning combination makes them buttery and tender when cooked but also helps them hold their shape—a.k.a they’re the best potato for potato salads (like this Healthy Potato Salad)!
  • Pesto. I blended peppery arugula, basil, parmesan, and almonds in my trusty food processor, to make an insanely easy and delicious homemade pesto (just like the one in my cookbook). Or try this Basil Pesto with pine nuts (which is divine on this Pesto Pasta).
  • Green Beans and Peas. Incorporate even more of summer’s bounty with ample amounts of fiber, vitamin K, calcium, and plant-based protein. (Peas also star in this Pea Salad.)

Market Swap

Feel free to add other herbs or nuts you love to the pesto, grill the potatoes instead of boiling them, and even use frozen peas to speed up the prep. This pesto potato salad recipe is deliciously forgiving (so is this Grape Salad), though I must say—I’m quite smitten with how it came out as written.

Homemade Arugula Pesto for Potato Salad

The Directions

  1. Boil the potatoes until tender. remove from the water and set aside.
  2. Return the water to the stove and blanch the green beans until crisp-tender. Drain then quickly rinse the beans with cold water.
  3. Combine the pesto ingredients in a food processor and pulse together until smooth.
  4. Pour the pesto over the potatoes and gently toss to coat.
  5. Add the green beans, peas, and salt, then stir to combine.
  6. Finish with a squeeze of fresh lemon juice and chopped toasted almonds. ENJOY!
Tossing baby potatoes with pesto

Storage Tips

  • To Store. Leftover pesto potato salad will keep well in the refrigerator for 1 full day and can be made a day ahead as well. By days 2 and 3, it will still be edible but will lose some vibrancy and crispness.
A bowl of summer Pesto Potato Salad with Almonds and Green Beans and no mayo

Dear High Court of All Barbecue: might I swap you a generous serving of pesto potato salad in exchange for a lighter sentence?

Frequently Asked Questions

Can I Use Storebought Pesto for Pesto Potato Salad?

Sure. However, I will say that I think fresh, homemade pesto is the way to go for this summer potato salad recipe. It really takes it to the next level and doesn’t take long to make either.

Can I Use Russet Potatoes for Potato Salad?

I don’t personally recommend russet potatoes for potato salad (they’re great for Potato Skins though). Russets tend to have a dryer, starchier texture and fall apart more easily when cooked. If you can’t find baby potatoes, try some small Yukon gold potatoes, cut into bite-sized pieces, instead.

Is Pesto Potato Salad Gluten Free?

Yes! This pesto potato salad is gluten free (and vegetarian) so it is an excellent side dish to bring that accommodates a variety of dietary needs and preferences.

Pesto Potato Salad

4.74 from 15 votes
A bright and healthy pesto potato salad without mayo. Tossed with crisp green beans and peas, it's the best potato salad for summer! Easy!

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Servings: 6 – 8 servings


  • 2 pounds new or baby potatoes scrubbed and sliced in half or in quarters if large (leave the skins on)
  • 1 teaspoon kosher salt divided
  • 3/4 pound green beans ends trimmed and cut in half
  • 2 cups fresh basil leaves loosely packed
  • 2 cups arugula loosely packed
  • 1/3 cup chopped toasted almonds plus 2 tablespoons, divided
  • 1/4 cup Parmesan cheese freshly grated
  • 1 large clove garlic peeled
  • 1 tablespoon fresh lemon juice plus additional for serving
  • 1/3 cup extra virgin olive oil
  • 1 cup green peas (fresh or frozen)


  • Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to a simmer, then cook until fork-tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
  • Return the water to a gentle boil, then add the green beans to the pot. Blanche just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
  • In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.
  • While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible.
  • Add the green beans to the bowl with the potatoes, then add the peas and the remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine.
  • Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.


  • TO STORE: Leftover pesto potato salad will keep well in the refrigerator for 1 full day so it can easily be made a day ahead as well. Note that by days 2 and 3, it will still be edible but will lose some vibrancy and crispness.


Serving: 1(of 6)Calories: 328kcalCarbohydrates: 37gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 4mgPotassium: 934mgFiber: 7gSugar: 5gVitamin A: 1196IUVitamin C: 50mgCalcium: 130mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m making this for the 4th.

    How many servings as I think I will have to at least double.
    Thank you!

  2. Love this salad! Being from New Orleans, I boiled the small potatoes in a little bit of Seafood Boil and New Orleans seasoning and added a homemade pesto with walnuts instead of almonds. It’s such a refreshing salad and don’t have to worry about leaving it out a while since it has no dairy. Highly recommend it!5 stars

    1. GiGi,  thanks so much for trying the recipe and taking time to share this kind review. I truly appreciate it, and am so happy you loved it!

  3. I used a carrot top pesto a friend gave me instead of the recipe version, but combining it with peas and potatoes it’s a great idea that i appreciate you sharing a5 stars

  4. I’m sorry if this was asked before. I already have pesto that I made and is frozen. How much prepared pesto does this call for?

    1. Hi Kara! I’m not sure, I didn’t measure it out. I’m guess at least 1/2 cup. If you decide to experiment, I’d love to know how it goes!