Return to Content

Pesto Potato Salad

Pesto Potato Salad
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Yield: 6 to 8 servings

Tired of the same old slaws and salads? Treat your family and friends to this new twist on an old favorite at your next picnic.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 large potatoes, quartered, cooked, and drained
  • 4 hard-boiled eggs, peeled and chopped
  • 3/4 cup chopped celery
  • 1/3 cup pitted chopped black olives
  • 1 cup mayonnaise
  • 1/2 cup pesto, prepackaged or homemade*
  • 2 tablespoons prepared mustard
  • salt and freshly grated pepper, to taste
  • 4 slices cooked bacon, crumbled
  • 1 small red onion, thinly sliced


Peel and dice potatoes and combine with eggs, celery, and olives. In another bowl, mix together mayonnaise, pesto, and mustard. Pour dressing over salad and toss gently until well blended. Salt and pepper to taste. Arrange crumbled bacon and onion rings on top.

*Pesto: Blend together at high speed 2 packed cups fresh basil leaves, 1 to 2 large cloves garlic, 2 tablespoons grated Parmesan cheese, 1/2 cup olive oil. When thoroughly blended, add 1/4 cup pine nuts and blend for 15 seconds more.

Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Pesto Potato Salad

  1. Pamela Olson September 4, 2010 at 9:09 pm #

    I modified the recipe and used macaroni instead of potatoes.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111