15 Minute Pesto Potato Salad

This pesto potato salad is vegan and gluten free.

I absolutely adore cooking (in case you couldn't tell) and although I could happily spend hours in the kitchen most days, there are still a few nights per week where I need something that I can have ready within 15 minutes.

This quick and easy pesto potato and antipasto salad is one of those recipes that you can make in any weather, as it can be served hot or cold. 

It should be noted that this pesto potato salad is vastly improved with some of my homemade avocado rocket pesto, but of course if you're extra short on time any high-quality store bought pesto will do the trick.

For me, there's nothing like the freshness of whipping up your own pesto then and there. If you have the ingredients, it will only add two minutes of prep time to this pesto potato salad and will exponentially improve the fun times your taste buds will have.

Vegetarians and vegans can enjoy this salad with some added grilled tofu on the side or mixed through. Beans can make for a welcome addition to this salad as well. Meat eaters will love this one as a side to a piece of grilled fish.

Happy salading!

15 Minute Pesto Potato Salad


  • 1 batch avocado rocket pesto (click for recipe)
  • 500g yellow potatoes (such as russet)
  • 1 cup fresh rocket leaves
  • 1/2 cup semi-sun dried tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/3 cup roasted cashews

Takes , serves 4-5 people (as a side).


  1. Dice pototoes into bite sized pieces and bring a large pot of salted water to the boil.
  2. Boil potatoes for around 10 minutes until just soft.
  3. Finely slice the olives and sun-dried tomatoes.
  4. In a large serving bowl add cooked and drained potatoes, olives, tomatoes and rocket leaves. Pour over the pesto and stir well to coat everything in the sauce.
  5. Sprinkle salad with roasted cashews and serve as a delicious side dish or main meal.

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