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Pesto Potato Salad

Pesto Potato Salad

Swati
Best Summer Salad Recipe, Pesto Potato Salad. A flavorful creamy summer salad with Air Fryer roasted potatoes tossed in basil pesto dressing. An easy, quick summer side dish with your barbecues and grills.
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Prep Time 10 minutes
Cook Time 7 hours 25 minutes
Course Appetizers and Snacks, Salads
Cuisine American, Fusion, Italian
Servings 2

Equipment

  • Air Fryer/Oven
  • Mixing Bowl
  • Grinder to make Basil Pesto
  • Measuring Cups and Spoons

Ingredients
  

  • 15-20 Baby Potatoes
  • 1 tbsp Olive Oil/any flavourless oil
  • Salt as required
  • Red Chilli Flakes (as required) optional
  • 1 medium Onion optional

Basil Pesto

  • 1 Cup Fresh Basil
  • 2 tbsp Walnuts
  • 2 tbsp Cashew Nuts
  • 2 tbsp Parmesean Cheese
  • 2-3 Garlic Cloves
  • ¼ cup EVOO/Olive Oil
  • 1 tsp Lemon Juice optional

Instructions
 

  • Thinly slice or chop onions.
    1 medium Onion
  • You can soak in cold water for a couple of minutes, this takes out the bitterness from the onions.
  • Drain and keep on a colander to compeltely remove water.

Prepare Potatoes

  • Wash baby potatoes very nicely, clean off all the dust and dirt.
    15-20 Baby Potatoes
  • You can leave the poatoes in a bowl of water so that if any dirt is sticking will soften and washes out.
  • Leave poatoes on colander draining all the extra water. You can pat dry on kitceh cloth or paper tissue.
  • In a mixing bowl, take poatoes, add salt and chili flakes.
    1 tbsp Olive Oil/any flavourless oil, Salt as required, Red Chilli Flakes (as required)
  • Coat the poatoes nicely in oil and salt. You can cut slightly big baby poatoes in half.
  • Transfer the poatoes in air fryer basket.
  • Air fry for 15 mins. at 200°C or 400°F.
  • When done take out the bowl back in mixing bowl and cool completely.

Prepare Pesto

  • In a grinder jar take clean and dry fresh basil and rest of the ingredients, except lemon juice.
    1 Cup Fresh Basil, 2 tbsp Walnuts, 2 tbsp Cashew Nuts, 2 tbsp Parmesean Cheese, 2-3 Garlic Cloves, ¼ cup EVOO/Olive Oil
  • Grind to a smooth paste or a slight coarse paste.
  • Add lemon juice mix nicely.
    1 tsp Lemon Juice
  • Transfer to a glass jar/bottle with an air tight lid/cap. Add 2-3 tbsp oil at the surface , close the lid and refrigerate.

Assemble Salad

  • When poatoes completely cool down, add pesto and onions.
  • Mix nicely coating all the poatoes with pesto.
  • You can some walnut or cashew bits.
  • Serve immediately or cover with the lid or cling flim and refrigerate till the time of serving.
  • Serve chilled or at room temperature.
  • You can squeeze some lemon juice before serving.

Bake Potatoes in Oven

  • Preheat your oven to 200°C or 400°F.
  • Lightly brush/spray oil on a baking tray or sheet pan. You can also line with a parchment paper.
  • Transfer potatoes with oil and chilli flakes on the tray.
  • Bake in preheated oven at 200°C or 400°F for 25-30 mins. Please note: it takes more time to bake in oven than in air fryer.

Video

Notes

You can also use big regular potaoes in the recipe. Cut in bite size cubes before roasting.
You can add pinenuts in place of walnuts or cashew nuts.
Those who have nut allergies, can skip nuts and use pumpkin seeds or  1-2 tbsp tahini.
You can also use boiled poatoes in the recipe. Boil in Electric/Stove top pressure cooker or in an open pan on stove/gas.
 
Keyword Basil Pesto, Pesto Potato Salad, Potato Salad
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