A modern Italian twist on a classic potato salad, with new potatoes, crunchy red cabbage, tomatoes, cucumber, red onion, and kale dressed in a lemony basil pesto dressing. This vegetable-packed healthy potato salad recipe is certain to become a new favorite.
This simple salad was inspired by a summer attempt to grow my own vegetables. I ended up with lots of new potatoes, so it felt only sensible to make some kind of potato salad but better. Enter my idea of a healthy potato salad, packed with potatoes, yes, but also loads of vegetables like kale, cucumbers, tomatoes, red cabbage, and more. The finishing touch is a lemony basil pesto dressing.
Nothing says summer like Fresh Basil Pesto, and to me, it’s more than just a sauce for cooked pasta. I use it as a marinade for chicken, a spread for ciabatta to make zesty Garlic Bread, drizzled over soup, and the list goes on! For this healthy potato salad recipe, the pesto creates a deliciously rich and fragrant dressing that makes the potatoes and fresh summer vegetables shine.
Wanting to make the most of my vegetable garden, I threw this healthy potato salad recipe together on a whim and it has now become a favorite in our household. Hopefully, it will be in your home too.
Table of Contents
- Ingredients for Pesto Potato Salad
- Swaps and Substitutions
- How to Massage the Kale (and Why)
- How to Make this Healthy Potato Salad Recipe
- What to Serve with Pesto Potato Salad
- How to Store this Healthy Potato Salad Recipe
- More Mayo-Less Potato Salad Recipes
- Healthy Potato Salad with Kale, Tomatoes, and a Lemony Basil Pesto Dressing Recipe
Ingredients for Pesto Potato Salad
This salad is simple to make with easy-to-source ingredients. Try to use the freshest and highest quality produce to ensure maximum flavor.
- Kale: This hearty superfood is massaged with a little pesto to tenderize the raw leaves and make this salad the perfect texture. You can buy it in bunches or already chopped in packets. In either form, you should ensure all the stems are removed from the leaves before adding them to your salad. When choosing kale, look for dark green leaves firm to the touch. Avoid wilted or yellowing leaves.
- New potatoes: spring and summer seasons see an influx of new potatoes, but you can usually find them year-round at the grocery store. They are also sometimes called, baby or B potatoes.
- Red cabbage, red onion, and English cucumber: Add a crunch and hearty layers to the salad.
- Cherry tomatoes: Add perfect little pops of sweetness.
- Basil pesto: Softens the kale and flavors the dressing.
- Lemon: Lifts the flavor with citrus notes.
- Salt and pepper: Seasons the salad.
Swaps and Substitutions
I made this simple pesto potato salad with my garden produce, but you can get creative with what you have on hand. Some ideas:
- Kale: Try another flavorful green like arugula (but skip the massaging step since it’s more tender).
- Basil Pesto: Use carrot top pesto for a dairy-free option.
- New potatoes: Mini potatoes or standard-size potatoes. Just cut them into bite-size chunks.
- Red onion: Swap with other mild alliums, like scallions or shallot.
- Cherry tomatoes: Another tomato variety.
- Lemon: Lime.
- English cucumber: Persian cucumber. If you’re using a standard slicing cucumber just make sure to peel off its tough skin.
How to Massage the Kale (and Why)
Kale is a fibrous green leaf. Massaging it breaks down the tough fibers to make it more pleasant in its raw form. To massage kale:
- Wash the kale: Rinse and dry the leaves thoroughly.
- Remove the tough stems: Hold on to the base of the stem with your nondominant hand. Use your dominant hand to pinch at the leaves on either side and pull upwards.
- Massage the kale: You can do this with a pinch of salt, but in this case we’re using pesto for a deeper flavor. Rub it between your thumbs and fingers to break down some of the tough fibers and make the kale tender and easier to eat. The kale will soften, but shouldn’t look limp and it will darken in color. Do this just before making your salad.
How to Make this Healthy Potato Salad Recipe
With pesto at the ready in your fridge, there are only 3 steps to make this easy potato salad:
- Cook the potatoes: Add 1 1/2 pounds of new potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil until potatoes are cooked, about 10 mins. Drain and set aside to cool.
- Meanwhile, massage the kale: Place the torn leaves from 1 1/2 bunches of kale into your serving bowl and add 2 tablespoons of pesto. Massage the leaves until dark green and tender, approximately 2 minutes.
- Mix, dress, and serve the salad: To the bowl with the kale, add the potatoes, 1/2 sliced English cucumber, 1 sliced red onion, and 1 cup halved cherry tomatoes. Add 6 tablespoons pesto and the juice of one lemon. Season with a pinch of salt and pepper. Toss until the dressing is evenly distributed. Taste and adjust seasoning and lemon juice to your preference. Serve.
What to Serve with Pesto Potato Salad
This simple salad goes well alongside any number of mains, and you can swap out the produce to match the season. Chicken is a natural pairing with potatoes.
When the weather is nice opt for something outdoors like our Grilled Chicken Drumsticks or if you are approaching that shoulder season try this Easy Oven Roasted Whole Chicken, or Harissa Honey Chicken.
Alternatively, to add vegetarian protein, try canned white beans, chickpeas, or Crispy Quinoa for a nice crunch.
How to Store this Healthy Potato Salad Recipe
Potato salads with lettuce often have the downside of getting soggy, but since kale is such a hardy leaf you can store this salad for up to 3 days in an airtight container in the fridge, even after it’s dressed! The biggest concern is the tomatoes. They don’t love refrigeration, and their texture might soften a bit.
More Mayo-Less Potato Salad Recipes
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Healthy Potato Salad with Kale, Tomatoes, and a Lemony Basil Pesto Dressing
Ingredients
- 1 1/2 pounds new potatoes or baby potatoes, washed and quartered
- 1 1/2 bunches kale, stems discarded and leaves roughly chopped
- 1/2 cup homemade or store-bought basil pesto
- 1/2 English cucumber, quartered and sliced
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 large lemon, juiced, plus more to taste
- Kosher salt
- Black pepper
Instructions
- Cook the potatoes: Add the potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil until potatoes are cooked, about 10 minutes. Drain and set aside to cool.
- Meanwhile, massage the kale: Place kale into your serving bowl and add 2 tablespoons of pesto. Massage the leaves until dark green and tender, approximately 2 minutes.
- Mix, dress, and serve the salad: Add the potatoes, cucumber, red onion and tomatoes to the kale. Add the remaining pesto and lemon juice. Season with a pinch of salt and pepper. Toss until the dressing is evenly distributed. Taste and adjust seasoning and lemon juice to your preference. Serve.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Nutrition calculation does not include the Basil Pesto.
Nutrition
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