Potato salad is such a versatile and summery dish, perfect as a side for barbeques and picnics. I also like it with sausages, burgers, fish fingers, chops, roast chicken…. I still love my decadent Heart Attack Potato Salad in which bacon takes a starring role, but today’s quick pesto mayonnaise pesto salad recipe is incredibly quick to pull together, and has lots of flavour.
Give your new potatoes a good scrub and you don’t need to peel, saving yourself another few minutes. Once you’ve scrubbed and chopped the potatoes, put them on the boil to cook and pull together the very quick dressing.
All you need is mayonnaise, your pesto of choice, and a spring onion, sliced.
You can use a range of different types of pesto to ring the changes to this recipe. We most commonly use classic basil pesto or sun-dried tomato pesto – we particularly love Belazu’s oak-smoked paprika and tomato pesto. You could also use one of the more unusual pestos now on the market such as aubergine pesto, nduja pesto, red pepper pesto or rocket pesto. A good olive tapenade also works well.
If you don’t have a spring onion to hand, use either very finely sliced red onion, or finely diced pickled gherkins instead.
Quick Pesto Mayonnaise Potato Salad
- 500 grams new potatoes, scrubbed and chopped (see notes)
- 50 grams mayonnaise
- 25 grams fresh or ready-made pesto
- 2-3 spring onions, white and greens, finely sliced - keep a couple of teaspoons of the sliced green aside for garnish
This recipe is very versatile, and you can use a range of different types of pesto to ring the changes. So far we've enjoyed using classic basil pesto and sun-dried tomato pesto. You can also use one of the more unusual pestos now on the market such as aubergine pesto, nduja pesto, red pepper pesto or rocket pesto. A good olive tapenade also works well.
If you don't have spring onions to hand, you can substitute finely diced red onion, or even pickled gherkins.
We use Kewpie Japanese mayonnaise as we love its creamy richness but you can use your preferred mayonnaise, including low fat versions.
We dice our new potatoes to about 2 cm pieces, but if you prefer your potato salad with smaller or larger chunks of potato, cut according to how you like it.
Place the potatoes into a sauce pan of water, bring up to a gentle simmer and cook until potatoes are done.
While the potatoes are boiling, mix the pesto, mayonnaise and spring onions (except those set aside for the garnish). Once mixed, taste and add a little more pesto if needed.
Once the potatoes are cooked, drain them and let them steam for a minute or two. This helps them dry out a little more – we don't want extra moisture to thin down our pesto mayonnaise.
Mix the pesto mayonnaise through the potatoes while they are still hot. I like to shake the pan a little so the potatoes get a little bashed around and take in more of the sauce.
Transfer the potato salad to a serving bowl and garnish with he remaining spring onions.
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Submitting this to #cookblogshare week 33