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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

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

    Published: May 30, 2011 · by Nicole · Updated: Sep 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    Pesto Potato Salad with Artichoke Hearts & Sun-Dried Tomatoes

    An easy potato salad recipe using pesto, artichokes, and sun-dried tomatoes.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 2 hours 20 minutes
    Cook Time: 15 minutes
    Total Time: 2 hours 35 minutes
    Course: Salad
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: easy potato salad recipe, Pesto Potato Salad
    Servings: 4 servings
    Calories: 327kcal
    Author: Oh My Veggies

    Ingredients

    • 1 ½ lbs. Yukon Gold potatoes cut into 1-inch pieces
    • 5 tbsp. prepared pesto
    • ¼ c. sun-dried tomatoes sliced
    • ⅓ c. marinated or canned artichoke hearts chopped
    • 2 tbsp. pine nuts
    • salt and pepper to taste
    • 1 c. arugula optional
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • Remove potato salad from refrigerator; stir in arugula prior to serving, if using.

    Nutrition

    Calories: 327kcalCarbohydrates: 44gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 311mgPotassium: 1485mgFiber: 7gSugar: 9gVitamin A: 2108IUVitamin C: 52mgCalcium: 166mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Salads, Vegetarian Recipes, Vegetarian Side Dishes artichokes, gluten-free, pesto, potatoes, salads, side dishes

    Reader Interactions

    Comments

    1. Twingle Mommy says

      May 31, 2011 at 3:41 am

      Mmmm, I love anything with pesto! This sounds really good.

      Reply
    2. BEadECLECTIC says

      May 31, 2011 at 1:51 pm

      that sounds super good! I looooove pesto.

      Reply
    3. Texas Type A Mom says

      May 31, 2011 at 7:43 pm

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

      Reply
    4. uncertainhorizon says

      May 31, 2011 at 10:10 pm

      Your blog never usually fails to make me hungry.

      Reply
    5. Rivki Locker (Ordinary Blogger) says

      May 31, 2011 at 11:11 pm

      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!

      Reply
    6. Mandy B. says

      March 02, 2013 at 7:31 pm

      What kind of Pesto did you use? I don't know what store brands are worth while.
      Thanks!

      Reply
      • Kiersten says

        March 04, 2013 at 9:00 am

        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.

        Reply
    7. Pankti says

      March 19, 2013 at 1:39 pm

      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.

      Thanks.

      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.

      Reply
      • Kiersten says

        March 19, 2013 at 6:14 pm

        Here's the recipe I use most often: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/. We really enjoy it!

        Reply
    8. Sarah says

      July 03, 2015 at 1:46 pm

      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...

      Reply
      • Dana Raidt says

        July 05, 2015 at 10:37 am

        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.

        Reply
    9. Anneka says

      June 05, 2017 at 12:13 am

      I made this tonight and everyone loved it! Thank you! 🙂

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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