Using pesto for a potato salad makes a lot of sense as an alternative to mayo – with so much flavour going on you don’t miss the creamy mayo sauce at all. This recipe uses a fresh watercress pesto for peak summer goodness!
This recipe was born out of an abundance of watercress one summer. While it’s not my favorite salad ingredient, it actually makes a really tasty pesto! The strong taste balances perfectly with creamy boiled potatoes. I love to serve this warm, with eggs, but it keeps and travels well cold too.
This would do well for a picnic or barbecue spread, and if this is what you’re in the market for I can also recommend my Green Olive Grain Salad or my Minty Mediterranean Bocconcini Salad which would be super tasty alongside it.
Watercress Pesto Potato Salad
- 680 g (1.5 lb) potatoes, chopped
- 35 g (1 cup) watercress leaves
- 4 Tbsp toasted pine nuts
- Juice of 1/2 lemon
- 2-3 garlic cloves
- 1 bunch basil leaves
- 5 Tbsp grated parmesan or Italian hard cheese
- 5 Tbsp extra virgin olive oil
- Boil your potatoes for about 20-25 minutes, until soft.
- In the meantime, combine all of the ingredients for the pesto except the oil in a food processor. Pulse until well mixed, and then pour in the oil slowly while blending until fully incorporated.
- Mix the pesto into the potatoes, either still warm or after letting them cool.