This pesto & avocado potato salad is a lighter version of the classic potato salad. This delicious salad has the same creaminess as the traditional version thanks to the avocado. Adding the pesto may not seem traditional but don’t knock it till you try it. It’s delicious. It is the perfect side dish during those warm summer months and is a perfect recipe to bring to your next barbecue. Plus it is super quick to make. What’s not to like!
Here is how this pesto & avocado salad is made.
To make the sauce, combine the avocado, pesto, 2 tbsp. of olive oil, garlic powder, onion powder, salt and pepper in a small high speed blender or a food processor. Blend until smooth. Add the third tablespoon of olive oil if the mixture seems too thick.
In a large mixing bowl, combine the potatoes, celery, pepper, onions and the sauce mixture.
Gently toss until the sauce evenly coats the rest of the ingredients. Chill for an hour. Serve and enjoy!
V.
PESTO & AVOCADO POTATO SALAD
Ingredients
- 1.5 lb creamer potatoes , cooked, cooled and sliced in half (see note)
- 1 cup celery , diced
- 1 cup pepper (color of choice) , diced
- 3 green onions , finely chopped
- 1 medium sized avocado
- 1/3 cup pesto , homemade or store bought
- 2-3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 - 1 tsp Himalayan pink salt , depending on how salty your pesto is
- 1/2 tsp black pepper
Instructions
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To make the sauce: In a small high speed blender or a food processor, combine the avocado, pesto, 2 tbsp. of olive oil, garlic powder, onion powder, 1/2 tsp of salt and pepper.Blend until smooth. Add the third tablespoon of olive oil if the mixture seems too thick.
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In a large mixing bowl, combine the potatoes, celery, pepper, onions and the sauce mixture.
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Gently toss until the sauce evenly coats the rest of the ingredients.
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Taste for seasoning and add more salt if needed.
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Chill for an hour.
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Serve and enjoy!
Recipe Notes
- For the potatoes, I like to roast them in a 400F over for 15-20 minutes or until fork tender. Then I simply let them cool and slice them in half to use in this salad.
- To keep this recipe vegan, made sure to use a vegan pesto sauce as some may contain dairy due to the parmesan.
** I would not recommend making this salad too far in advance since, as we all know, avocados like to turn brown. It would still taste wonderful but the appearance wouldn't be the most appealing. I like to make it only a few hours before I am ready to serve.