Pesto Potato Salad
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Pesto Potato Salad

A bright and healthy pesto potato salad with green beans and peas. Every bite bursts with fresh summer flavor!


  • 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 loosely packed fresh basil leaves
  • 2 cups loosely packed arugula
  • 1/3 cup chopped toasted almonds — plus 2 tablespoons, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 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)


  1. Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to the pot 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.
  2. Return the water to a gentle boil, then add the green beans to the pot. Let cook just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
  3. 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.
  4. 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 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.

Recipe Notes

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.
Course: Side Dish
Cuisine: American
Keyword: Easy Side Dish, Pesto Potato Salad

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