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potato salad

Potato salad with pesto

This potato salad with pesto is one of my favorite recipes ever! I love all the unexpected flavors and how different it is from the typical potato salad. This salad is crunchy, spicy, flavorful, vegan and very very healthy.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine Healthy plant based food
Servings 6 people
Calories 134 kcal


  • 4 cups potatoes cooked and diced
  • 3 cups cooked green beans cut into pieces


  • 1/2 cup basil
  • 1/2 cup spinach
  • 1/4 cup almonds
  • 1 clove of garlic
  • 1/4 of jalapeno pepper or whole if you like it very spicy
  • 1 / 4 cup olive oil
  • 1/2 teaspoon salt


  • Cook the potatoes and the green beans. Leave aside to cool down.
  • Put all the ingredients for the pesto in the blender and blend until it is all super well integrated.
  • Add one tablespoon of water if the pesto is too thick or the blender does not run well.
  • In a large bowl mix the potatoes, green beans, and pesto.
  • Finish the salad with coarse salt, chiffonade basil, and chopped almonds.


To cook everything faster, use the same salted and boiling water to cook both: potatoes and green beans. You put the green beans for one or two minutes and then put the potatoes in the same water.


Calories: 134kcalCarbohydrates: 22gProtein: 6gFat: 3gSodium: 213mgPotassium: 756mgFiber: 5gSugar: 2gVitamin A: 720IUVitamin C: 24.6mgCalcium: 84mgIron: 5.5mg
Keyword potato salad, vegan potato salad


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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