Recipe | Pesto Potato Salad with Artichokes & Sun-Dried Tomatoes

By Kiersten | Last Updated: January 5, 2018

Pesto Potato Salad with Artichokes and Sundried Tomatoes

Pesto Potato Salad with Artichoke Hearts & Sun-Dried Tomatoes
I used to think I hated potato salad. There were two potato salads that I knew of: vinegary German potato salad and the creamy potato salad made with mayo. Both were pretty gross to me. But then I found a potato salad recipe made with a dressing consisting of capers, lemon juice, and olive oil–not only was it delicious, but it made me expand my potato salad horizons. It didn’t have to be creamy or vinegary! It could be other things!

I often make roasted potatoes and toss them with pesto, so I thought I’d try making a cold potato salad with some of the same ingredients–something I could have for lunch. This pesto potato salad recipe was completely improvised with things I had leftover from other recipes. Pesto, artichokes, sun-dried tomatoes, pine nuts–why not, right? Throw them all in! Although I used Yukon Gold potatoes, red potatoes or any kind of baby potatoes would work too. Go crazy!

Because I had arugula in the fridge, I added some to the potato salad just before serving–this way, the arugula won’t get too soggy (which, like potato salad made with mayo, I also find gross). Like other potato salads, pesto potato salad is best served after being refrigerated for a few hours–this allows the flavors to come together a little more.


Pesto Potato Salad with Artichoke Hearts & Sun-Dried Tomatoes

Pesto Potato Salad

An easy potato salad recipe using pesto, artichokes, and sun-dried tomatoes.

  • Prep Time: 2 hours 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 4


  • 1 1/2 lbs. Yukon Gold potatoes, cut into 1-inch pieces
  • 5 tbsp. prepared pesto
  • 1/4 c. sun-dried tomatoes, sliced
  • 1/3 c. marinated or canned artichoke hearts, chopped
  • 2 tbsp. pine nuts
  • salt and pepper to taste
  • 1 c. arugula (optional)


  1. Place potatoes in large saucepan and cover with water. Bring to a boil; reduce heat to low and simmer for 15 minutes, or until easily pierced with fork. Drain and cool.
  2. Transfer potatoes to a large bowl. Add pesto, tomatoes, artichoke hearts, pine nuts, salt and pepper (the pesto is so flavorful, you probably only need pepper, not salt). Gently stir together, carefully not to break potatoes. Cover and refrigerate for at least two hours.
  3. Remove potato salad from refrigerator; stir in arugula prior to serving, if using.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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This sounds really good and I think could easily be a main dish with the extra veggies you suggested. And maybe some (cough) bacon!

This looks fantastic, and I bet it would be a real hit with my kids. They will eat just about anything if I mix it with parmesan. I'm always looking for new uses for pesto. I've bookmarked this and hope to try it soon!

I wrote this post back when I lived in Wisconsin and I used to buy a frozen pesto there–I’m blanking on the name of it, but it was a local brand so unless you live in the Madison area, it’s probably not going to be much help! The refrigerated Buitoni pesto isn’t too bad in a pinch, although it’s a little bit on the oily side.

Can you please post the recipe of Basil pesto if you know so? I see you use Pesto a lot….but I dont like the store brought one, though we have a Trader Joes nearby. I tried making, but wasnt able to create magic there too.


P.S. Your blog looks great, I have just started reading it, and I am pleasantly surprised at finding such good options, vegetarian options, as we are vegetarians.

This looks great! Do you think this would still taste good if refrigerated for 24 hours? I am making all the food for my wedding, so I am looking for recipes that preferably get better as they age…

Hi Sarah, it would probably hold up, although maybe you’d want to add the arugula closer to serving? But the pesto flavor will definitely get better the longer you refrigerate.

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