Pesto Potato Salad

Mmm pesto potato salad to make your heart sing the joys of new potatoes and fresh basil, this version is GF, paleo and can be adapted for vegans.
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:57 g
Carbohydrates:17 g
Protein:21 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a blender or food processor, start by adding the garlic, brazil nuts, basil and cheese, start blending and slowly add the olive oil until mixture starts to become smooth, add salt and pepper.
  2. Boil water for the potatoes and cook until tender. Allow potatoes to cool before proceeding.
  3. Mix the pesto and mayonnaise together, or leave the mayonnaise out for vegan
  4. Add the cooled potatoes, kale, chard and onion to a large bowl and incorporate the pesto-mayonnaise until everything is well coated. I like to use my hand and mash the potatoes up a bit so that they absorb the most sauce.

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  1. Clemma
    August 19, 2014

    Looks wonderful. Lots of good veggies. I see brazil nuts in the instructions for the pesto but not on the list of ingredients so no amount given. Could you clarify? Thanks.

  2. nakedcuisine
    August 21, 2014

    Oh gosh, they are on my website but I must have missed them on here, I used 3/4 C brazil nuts in the pesto đŸ™‚
    Thanks Clemma

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