Vegan Pesto Potato Salad

One of my favorites at a BBQ is a beautiful potato salad, just a little on the side of my plate makes me happy.

– red potatoes (medium-large in size) – extra virgin olive oil – fresh basil – nutritional yeast


– sea salt – garlic clove – lemon, juiced – radishes, sliced thinly – fresh arugula


Scrub potatoes well and add to a large pot, covering with water by at least 2 inches. Add a pinch of salt to the water and bring to a boil over high heat.


Meanwhile, make the pesto by combining: basil, garlic, olive oil, nutritional yeast, lemon and salt to a food processor.


Mix until you have a sauce (add more oil or lemon as needed). Set aside. Once potatoes are finished, drain and let cool for a few minutes before handling.


When you can handle the potatoes, start cutting into cubes. Toss them into your serving bowl. Mix potatoes with the pesto and add sliced radish and arugula.


Adjust with any additional sauce, oil, lemon or salt to taste. Store in refrigerator until ready to serve.


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Food by Mars