This potato salad with pesto dressing is a basic salad recipe perfect for grill or barbecue nights. Eat as a side dish dinner or lunch.
The recipe is made with small danish potatoes, a handfull of corn, peas, spring onions and a delicious pesto dressing on top. Make the dressing while the potatoes are cooking – and you can make this salad in about 15 min.
Serve the potato salad in the lunch box or use the salad in pitas, dinner pancakes or wraps. With small danish frikadeller, falafels, or other vegan or vegetarian meatballs it’s the perfect combo. You can also serve this cold potato salad along with other salads like green salads, garlic breads, skewers with vegetables – or warm vegan meatballs.
This recipe is vegan and healthy. Add more vegetables if you’d like. A handful og spinach or broccoli would be great too.
» Serve with these: Crispy vegan cabbage fritters
Pesto Potato Salad.
This vegan potato salad with pesto dressing is a basic salad recipe perfect for grill or barbecue nights. Eat as a side dish dinner or lunch.
- 1 kg. Potatoes
- 150g. Peas (1 cup)
- 150. Corn (1 cup)
- 2 stalks of Scallions
- Pesto dressing:
- 3 tablespoons of Green Pesto
- 1 cup of Vegan Creme Fraiche
- 2 tablespoons vegan Mayo
- 1 tablespoon of Mustard
- Juice from 1/2 Lemon
- Salt and pepper
Boil potatoes in 10 mins until cooked.
Make the pesto dressing: In a bowl mix green pesto, vegan creme fraiche, mayo, mustard, lemon, salt and pepper. Mix well together, taste and adjust with lemon, salt or pepper. Place the dressing in the fridge until serving.
Drain the potatoes and cool down.
Mix the dressing on top of the potatoes. Add extra chopped spring onions, peas and corns. Drizzle with salt and pepper. Place the salad in the fridge until serving.
↓ Here is all ingredients you’ll need. Mix into this creamy and green summer potato salad.
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