Go Back
+ servings
Potato salad in a wooden bowl

Potato Salad with Pesto

Author: Louisa Clements
4.86 from 7 votes
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.
Pin Print
Prep: 25 minutes
Cook: 12 minutes
Cooling time30 minutes
Total: 1 hour 7 minutes
servings icon
Servings: 6


  • 3 lbs russet potatoes, peeled and cubed
  • 2 tbsp white distilled vinegar
  • 1 ½ tsp salt, divided
  • 4 hard boiled eggs, chopped
  • ¾ cup mayonnaise
  • ¼ cup plain yogurt
  • 2 tbsp pesto
  • 1 tbsp Dijon mustard
  • 1 cup chopped dill pickles
  • ½ small red onion, thinly sliced
  • 2 tbsp basil, thinly sliced for serving


  • Bring a large pot of salted water to a boil, add potatoes, reduce heat to medium high and continue boiling for 10-12 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with ½ tsp salt and pepper. Let cool completely, about 30 minutes.
  • In a separate small pot, cover eggs with 1-2 inches of cold water. Bring to a boil, cover and turn off the heat. Allow to sit for 10-12 minutes. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. When cool enough to handle, peel, chop and set side.
  • Meanwhile, in a large bowl whisk mayonnaise with yogurt, pesto, Dijon mustard and salt. Stir in potatoes, chopped cooked eggs, pickles and red onion. When ready to serve, sprinkle with fresh basil.
Did you try this recipe?Leave a comment + rating and let me know what you think!