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lemony mint pesto potato salad {vegan}

by Jackie Newgent  |  April 22, 2018  |  5 Comments

Lemony Mint Pesto Potato Salad

Earth Day is April 22nd. Picnic Day is April 23rd. So, I created this refreshing and super scrumptious twist on potato salad to celebrate both days al fresco. Though, please do enjoy this recipe anytime. I do. In fact, it’s my post-workout snack of the moment!

Note: April’s Recipe Redux theme is “Ready for Picnics!”

lemony mint pesto potato salad {vegan}

Lemony Mint Pesto Potato Salad

Yield: 10 servings

Serving size: 1/2 cup


  • 2 pounds baby creamer potatoes, halved
  • 1/3 cup packed fresh mint
  • 1/3 cup no-shells roasted salted pistachios
  • 1 scallion, green and white parts, chopped
  • 1 large garlic clove, chopped
  • Juice and zest of 1 small lemon (2 tablespoons juice; divided)
  • 1/4 teaspoon sea salt, or to taste
  • 1/2 cup extra-virgin olive oil (divided)

Garnishes: Pickled onions, fresh sliced radishes, fresh mint sprigs, and/or additional lemon zest



  1. Add the potatoes to a large saucepan. Fill with (salted) cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are fork tender, about 10 minutes. Drain the potatoes. Add to a large mixing bowl and set aside to cool, about 20 minutes. Then chill in the refrigerator.
  2. Meanwhile, add the mint, pistachios, scallion, garlic, 1 tablespoon of the lemon juice, the lemon zest, and salt to a blender or food processor. Pulse until ingredients are finely chopped. Add 7 tablespoons of the oil and pulse until desired consistency. (Note: I prefer some texture in this pesto sauce rather than pureeing until smooth.)
  3. Drizzle the remaining 1 tablespoon lemon juice and remaining 1 tablespoon olive oil over the chilled potatoes and gently toss to coat. Add desired amount of the pesto to the potatoes and gently stir until just combined. Adjust seasoning.
  4. Garnish with pickled onions, fresh sliced radishes, fresh mint sprigs, and/or additional lemon zest, if desired, and serve any remaining pesto on the side.


Per serving: 180 calories, 13g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 135mg sodium, 16g total carbohydrate, 3g dietary fiber, 2g total sugars includes 0g added sugars, 2g protein



The “Before” Version

Compare to Potato Salad



Tasteover Tips

  • Create interest by using tri-color baby potatoes instead of chunks of white potatoes
  • Brighten up the taste by using a pesto instead of mayo
  • Vary the herbal flair, such as using mint instead of traditional dill

Lemony Mint Pesto Potato Salad





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    1. Thanks! I’m with you … I don’t always want a mayo/mustardy potato salad. Hope you try it! 🙂