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

Ingredients

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

Ingredients

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.

1

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

2

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.

3

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.

4

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

5

Get the full recipe here!

For more delicious recipes visit:

Food by Mars

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