This Pesto Potato Salad with Green Beans is the ultimate warm-weather side dish. It’s light, herby, and packed with seasonal goodness. Made with tender new potatoes, crisp green beans, and tossed in a fresh basil pesto, this salad is perfect for BBQs, potlucks or easy midweek dinners. It’s a refreshing twist on the classic potato salad — no mayonnaise in sight! Whether you serve it warm, chilled or at room temperature, it always tastes like summer on a plate.
Pesto Potato Salad Ingredients
Here’s a quick look at the ingredients that bring this pesto potato salad to life:
- New potatoes – Waxy potatoes (like Annabelle or Charlotte) are best, as they hold their shape and soak up some of the pesto flavours beautifully.
- Green beans – Blanched briefly to stay crisp yet tender.
- Pesto – A good-quality store-bought pesto works well, but fresh from the deli or homemade (see recipe tips below) adds even more flavour and freshness.
- Lemon juice & olive oil – For brightness and balance.
- Pine nuts & fresh basil – Optional but lovely for texture and garnish.
Tip: Toss the potatoes with pesto while they’re still warm to help them absorb some of the pesto flavours.
How to Make Pesto Potato Salad (3 Easy Steps)
This salad is as easy as it is delicious. Here’s the general idea:
- Boil the potatoes until fork-tender. Blanch the green beans until crisp-tender.
- Slice and toss the warm potatoes with pesto. Add green beans, lemon juice and a drizzle of olive oil. Mix gently.
- Top and serve with pine nuts and basil. Serve warm, chilled or at room temperature.
Get the exact ingredient amounts in the printable recipe card below.
Why You’ll Love This Pesto Potato Salad
There’s a lot to love about this dish, but here are five reasons it’s become a staple in my summer kitchen:
- Seasonal and simple – With just a few fresh ingredients, this salad delivers on flavour and ease.
- Big on herby goodness – Basil pesto brings a bold, aromatic touch that lifts the whole dish.
- Naturally gluten-free and vegetarian – A great option for varied dietary needs.
- Ideal for entertaining – It’s make-ahead friendly and travels beautifully.
- Light but satisfying – This mayo-free potato salad is perfect alongside grilled fish, chicken or other BBQ favourites.
- Perfect for meal prep – It holds up beautifully in the fridge and tastes even better as the flavours meld.
Variations & Add-Ins – Make this Potato Salad Your Own
This pesto potato salad is wonderfully versatile and easy to customise. Try one of these simple additions to suit your taste or what’s in season:
- Add cherry tomatoes – Halved cherry or grape tomatoes bring juicy sweetness and a burst of colour.
- Toss in mozzarella pearls – For a Caprese-inspired twist, mix in mini mozzarella balls or torn burrata.
- Stir through arugula or spinach – A handful of fresh greens adds a peppery bite and nutrition and extra freshness.
- Swap the green beans – Use asparagus, sugar snap peas, or blanched broccoli for a different seasonal spin.
- Make it heartier – Add sliced boiled eggs, chickpeas, or shredded grilled chicken to turn it into a light main.
Tip: This salad is a great base for fridge-foraging — use what you have and let the pesto do the heavy lifting.
Favourite Recipes Featuring Green Beans and Potatoes
If you love the combination of green beans and potatoes, there’s more to discover! Try this refreshing Green Bean and Potato Salad with a Dijon vinaigrette, or this vibrant Herb Potato Salad tossed with a medley of fresh herbs. For something heartier, the Green Bean and Potato Salad with Lentils is a satisfying, protein-packed option. Want something a little smoky? The Roasted Corn and Potato Salad brings sweet and savoury together in one beautiful bowl. Or switch things up with a twist on a Ligurian classic: Pasta with Green Beans and Potatoes — simple, comforting and full of flavour.
Pesto Potato Salad with Green Beans
Ingredients
- 1 kg new potatoes (e.g. Annabelle)
- 250 g green beans, trimmed
- 3/4 cup pesto store-bought or homemade, 170 g (see recipe below)
- Sea salt and freshly ground black pepper, to taste
- Freshly squeezed lemon juice to taste (1 to 2 teaspoons)
- A drizzle of extra-virgin olive oil optional (1 to 2 teaspoons)
- 2 tablespoons pine nuts, toasted (optional)
- Fresh basil leaves, for garnish
Method
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Cook the potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat and simmer briskly for 10 to 15 minutes, or until fork-tender. Using a slotted spoon, transfer the potatoes to a large bowl and let them cool slightly.
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Blanch the beans: Return the same pot of water to a boil. Add the green beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking process.
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Assemble the salad: While the potatoes are still warm, slice them in half and return to the bowl. Add the pesto and toss gently to coat. Cut the green beans in half and add to the bowl. Toss again to combine.
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Finish and serve: Drizzle with lemon juice and olive oil. Toss gently, then sprinkle with toasted pine nuts (if using) and garnish with fresh basil. Serve warm, at room temperature, or chilled. Enjoy!
Notes
- Make ahead: This mayo-free potato salad with pesto can easily be prepared in advance. Store covered in the refrigerator, then bring to room temperature and toss well before serving.
- Storage: Keeps well in an airtight container in the fridge for 2 to 3 days.
Homemade Basil Pesto Want to make your pesto from scratch? Here’s how:
- 30 grams pine nuts, lightly toasted
- 20 grams grated Parmesan cheese, plus more to serve
- 2 cloves garlic, minced
- 1½ bunches fresh basil (about 40 grams)
- 4 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Method: Place all ingredients in a food processor or blender and blend until smooth (or to your preferred texture). Scrape down the sides as needed. Adjust seasoning and consistency with extra oil if desired.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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