Make a creamy potato salad with pesto this summer! This is the perfect cold side dish for a barbecue or potluck. Made with prepared pesto, mayonnaise, eggs, red onion and my secret ingredient; pickles.
Everyone loves potato salad. It’s the perfect summer dish for entertaining for a few reasons, but my favourite? You can make it ahead of time. In fact, I think it’s even better the next day.
For this potato salad I love to use a combination of mayonnaise, yogurt, pesto and grainy Dijon mustard for the base. And then stir in the mix ins–I like mine to be pickle forward, so I’ve mixed in lots of pickles, red onion and hard boiled eggs.
I finish mine off with fresh basil–if you’re prepping this the day ahead, don’t top it with the basil until you’re ready to serve. The basil will actually oxidize (like an apple turns brown) and will turn black.
Creamy potato salad with less mayonnaise
I find using yogurt in the mix adds extra tang and acidity while also making it extra creamy without needing extra mayo. It’s only ¼ cup yogurt to ¾ cup of mayonnaise, but you could try playing around with these ratios.
If you’re looking for a lighter version, my potato salad with asparagus is another summer favourite.
Another trick that I learned from Martha Stewart’s recipe is to toss the potatoes when they are still warm in vinegar–plain distilled white vinegar will do. This acidity really helps to amp up the flavour and help balance the richness of the dish.
Generally speaking, I find potatoes can take a lot of salt and can handle the acidity–it helps to balance the flavours of the dish.