Recipes/ Sides/ vegetarian recipes

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

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.

Print

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

Ingredients

  • 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)

Instructions

  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.

You Might Also Like

12 Comments

  • Reply
    Twingle Mommy
    May 31, 2011 at 3:41 am

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

  • Reply
    BEadECLECTIC
    May 31, 2011 at 1:51 pm

    that sounds super good! I looooove pesto.

  • Reply
    Texas Type A Mom
    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
    uncertainhorizon
    May 31, 2011 at 10:10 pm

    Your blog never usually fails to make me hungry.

  • Reply
    Rivki Locker (Ordinary Blogger)
    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
    Mandy B.
    March 2, 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
      March 4, 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
    Pankti
    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
    Sarah
    July 3, 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
      July 5, 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
    Anneka
    June 5, 2017 at 12:13 am

    I made this tonight and everyone loved it! Thank you! ๐Ÿ™‚

  • Leave a Reply

    Oh My Veggies