The Best Pea Pesto Potato Salad (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2 - 3Category: Soups/Sides
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This delicious pea pesto potato salad is a great way to enjoy new potatoes and sneak in extra vegetables at the same time. It feels like a really summery dish due to the fresh, light flavours used and would make the perfect addition to a barbecue on a hot day.

This is a great side to make if you have any vegetables that need using up as the spring greens can be substituted for spinach and kale instead, making it great to help fight food waste. It is also a great dish to make if, like me, you struggle to cook the right amounts of food and always have leftovers as it’ll give you something to use those extra potatoes up in!

This pesto potato salad side dish may seem like a time consuming one to make because you have to boil the potatoes and peas first, however, both of these can be done in advance if you were short on time. This would allow you to quickly throw this together right before you need it which is much more convenient. If you are looking for other ways to jazz up new potatoes, you may like my Buttery Lemon & Herb Potato recipe which you can find here, my Warm New Potato & Harissa Chickpea Salad or my Chimichurri Smashed Potatoes which you can find here.

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Ingredients

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For the pesto

  • 200g 1 + 1/2 cups frozen peas
  • 40g 1/4 cup + 1 tsp toasted pine nuts
  • 40g 1/2 cup dairy free parmesan
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 handful fresh mint leaves
  • 1 handful fresh basil
  • pinch sea salt
  • pinch black pepper

For the potatoes

  • 450g 3 cups new potatoes
  • 2 handfuls broccolini
  • 1 handful sliced spring greens
  • 1 tbsp dairy free butter

Method

  1. Place the frozen peas in a saucepan and cover with water, cook for five minutes. Drain and set aside to cool
  2. Place the potatoes in a saucepan and cover them with water. Bring to the boil and allow to cook until they can be pierced easily with a fork
  3. Add the broccolini to a large saucepan along with the butter. Place the lid on and cook over a moderate heat for five minutes
  4. Remove the lid, add the sliced spring greens and cook for another two minutes
  5. Add the cooked peas to a food processor or blender along with the toasted pine nuts, parmesan, basil, mint, peeled garlic cloves, olive oil and salt and pepper to taste. Blitz well until a smooth mixture forms that is similar to hummus in consistency
  6. Drain the potatoes and add to the pan containing the vegetables. Add the pea pesto and combine all of the ingredients together while allowing them to cook for a further two minutes over a low heat
  7. Add any additional seasoning, herbs or pine nuts before serving if desired

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