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Roasted Potato Pesto Salad

roasted potato pesto salad

I have a new favorite salad, guys. Oh my gosh, this Roasted Potato Pesto Salad is full of SO much flavor. The taste and textures in this salad are out of this world from the crunchy walnuts, soft roasted potatoes and creamy basil pesto!

What’s your favorite Summer BBQ side? I’ve always looooooooooved potato salad. I mean, it’s just so darn good and creamy!! I’ve been meaning for the longest time to make a healthy, vegan version of my favorite tater salad and this Roasted Potato Pesto Salad blew me away at first bite.

potato pesto salad

I can’t take complete credit for this Healthy Roasted Potato Pesto Salad, my stepmama made something similar last Summer for a family BBQ and I never forgot it. I’ve been meaning to recreate it ever since and am I ever glad I did! Who knew potatoes and pesto were meant to be together?

Let’s all agree that roasting makes everything just that much better. I will never make a potato salad again without roasting the potatoes first. πŸ˜‰

potato pesto salad

I could go on and on about how much I L O V E this Roasted Potato Pesto Salad from the roasted taters to the creamy avocado pesto but this girl has got a huuuuge oral exam on Thursday (followed by 2 more, eeeeek!) so I really should get back to studying πŸ˜‰ Two and a half more weeks and it’s Summer for me!! Have a beautiful week, everyone <3

And have you entered the KIND Granola Giveaway yet? I’m giving away FOUR packs of my favorite granola to one lucky reader! The giveaway is open to all Canadian and American readers, best of luck!

ceara s kitchen

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Roasted Potato Pesto Salad

  • Author: Ceara
  • Total Time: 40 mins
  • Yield: 5 servings 1x


A tasty, creamy Roasted Potato Pesto Salad full of flavor! The taste and textures in this salad are out of this world from the crunchy walnuts, soft potatoes and creamy basil pesto. Serve as a side with dinner or alongside your Summer BBQ.


  • 500 gr/17.6 oz little potatoes
  • Sea Salt + Black Pepepr
  • 1 cup walnuts, chopped (1/2 cup pesto, 1/2 cup chopped up)
  • 1 red onion, chopped
  • big handful fresh chives, chopped
  • 2 cloves garlic
  • 1 avocado
  • 1/2 cup fresh basil (packed)
  • 3 tbsp lemon juice (juice from half a lemon)
  • 24 splashes hot sauce
  • 2 tbsp nutritional yeast (optional)


  1. Preheat oven to 480F/250C. Cut the potatoes in half (see photo for guide). Boil the potatoes in a large pot for 5-8 minutes until they are semi-soft when poked with a fork (but not fully soft, they will continue cooking in the oven). Top with salt and pepper and roast for 8 – 12 minutes in the oven until the they begin to turn golden brown.
  2. Turn the oven down to 390F/200C. Place the walnuts on a large pan and roast for 5-8 minutes. *Check the walnuts about halfway through to give them a light toss and make sure they are not burning.
  3. Prepare the pesto. Once the walnuts are roasted blend 1/2 cup of the walnuts, garlic, avocado, basil, lemon juice, hot sauce, and nutritional yeast (optional, but recommended) in the blender until creamy (I use an immersion/”stick” blender).
  4. Toss the roasted potatoes in a large bowl with red onion, fresh chives and remaining 1/2 cup of walnuts. Add about 3/4 of the creamy pesto to the roasted potato mixture. Note: I used about 3/4 of the pesto mixture, you can use the rest of the pesto for pasta, sandwiches or whatever you please!).
  5. Garnish with chives and additional black pepper if desired!


1) If servings this to a larger crowd (i.e. bringing it to a BBQ or potluck), DOUBLE the ingredients. You will have about 1/2 cup of pesto left over – use on sandwiches, pasta, pizza or however you please!!
2) Nut-free version: Substitute the walnuts for sunflower seeds.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Side
  • Cuisine: American

this roasted potato

If you do try this Roasted Potato Pesto Salad, I love hearing about it and seeing your awesome #CearasKitchen creations. Share your photos with me on Instagram @CearasKitchen (and remember to tag #CearasKitchen so I don’t miss it!) or share it on my Ceara’s Kitchen Facebook page

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  2. I made this last weekend and ate nearly the entire recipe in one serving. It was so good!

    I made it with 28 ounces of potato instead of the called-for 17 ounces since I wanted to use up all the small potatoes I had. The dressing as given in the recipe still covered it all wonderfully. For my taste, one red onion was a tad too much; it came to about 1.5 cups when chopped. I probably would have used about 1 cup for 28 ounces of potatoes and a bit less for 17 ounces.

    Also, I managed to make the dressing by blending on the blender’s lowest setting, using the tamping tool, and letting it run for a while – a few minutes (I used a Vitamix blender). On higher speeds, an airpocket formed around the blades, so the thick – but delicious! – dressing ingredients would continually lose contact with them. A food processor may have worked better, but I didn’t try it, so I can’t say. I don’t know if I did something wrong, so if you think so, please let me know!

    The combination of flavors was fantastic, and it was easy to make. Thank you for posting this!

    1. Yay! So happy you enjoyed the potato salad, Leah! Thank you for your lovely feedback!! πŸ™‚

      I used an immersion/stick blender for this recipe and it blended up just fine (though it is quite thick!). You can always add in a couple tsps of water next time if it’s a bit too thick to blend in your blender!

  3. Such a great potato salad! Plus the added nutrition yeast? total thumbs up in my book. It adds such great flavor to pretty much everything. My hubs loved pesto too so this is perfect for this summer. Beautiful pics too btw=)

    1. Thank you! The nutritional yeast adds adds a slight cheesy undertone that is just totally yummy πŸ™‚

  4. Ok, do I really even need to say how much I love potatoes?? I think you already know my potato love considering how many of my recipes contain them, LOL! So, naturally, I’m in LOVE with this recipe and most definitely will make it! Looks soooo good! I’ve been eating a lot of my Ranch Potato Salad so this will be a nice change of pace….can’t wait to try this after my vacation!! Beautiful pics too…..roasted potatoes are where IT’S AT.

    1. LOL! I never realized how much you loooooooove potatoes πŸ˜‰ πŸ˜€ Hehe, I love your potato recipes!! I can’t wait to hear your results if you end up trying it. I am looking forward to trying your Ranch Potato Salad too this Summer!

    1. <3 Yay!! Enjoy, Medha! The creamy pesto really brings regular potato salad to a whole new level! Thank you!!

  5. I’m making this on Friday!!! We’re having a big beach BBQ and I’m totally bringing this:) I’m kinda obsessed with sweet potatoes, so I’m gonna try it in this recipe, I’m sure it will be great:) Good Look on your oral exam!!!

    1. <3 Yay!! Can't wait to here how your like it, Sarah!! I'd recommend for sure doubling it if you are bringing it to a beach BBQ!! Thank you for the good wishes!!!

  6. Just made this and it’s beautiful! Will definitely be making again in a larger volume for lunches

    1. Thank you SO much for your lovely feedback, Hebe!! It really does make such a perfect lunch addition – I am so happy you enjoyed it πŸ™‚

  7. This potato salad looks phenomenal, Ceara! I have to admit that I’m not usually a fan of them because of the miracle whip, but I have a feeling that I would devour this. I loved that you made it with pesto! Sounds SO good! Pinned!

    1. <3 Thank you so much for the kind words and pin, Gayle!! The creamy pesto is such a yummy sub for the traditional mayo potato salads :) LOL, we did devour this! It disappeared very quickly around here ;)

  8. I love potato salad so much too but don’t always eat it as much anymore since it can make me feel weighed down. Love this healthier vegan version. It looks incredible! The pesto and avocado sound fantastic in here!

    1. THANK YOU!!! I made and photographed several recipes between my thesis due dates and exams because I knew I wouldn’t have much time to cook during finals!! πŸ™‚ And I am starting to get the hang of the camera but still have SO MUCH to learn!! I need to sit down for a week and learn what all the dials mean πŸ˜€

  9. this looks so amazing Ceara! so perfect for me because I looooove potato salad {but always feel a bit guilty eating all that mayo} and I love pesto- totally pinning this and making it asap πŸ™‚

    1. Thank you SO much, Mel!! Potato salad is one of my faves too πŸ™‚ Dare I say I like this healthy, pesto version more than the traditional one! πŸ˜‰

    1. Thank you, Katalina! It’s not a common combo but potatoes and pesto were truly made for one another πŸ™‚

    1. Yes!! It even seems to taste better the next day once the flavors have marinated πŸ™‚ Make sure to seal it REALLY well because of the oxidization of the avocado (or else the salad will become a tad darker, still tasty!). I’d say it will last up to 4-5 days in the fridge but it’s never lasted past the third day around here πŸ™‚ If it’s for your whole week of lunches, I’d recommend doubling the recipe! I’d love to know your feedback if you end up trying it!

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