Pesto Potato Salad Recipe

(10 ratings)

Pesto Potato Salad photo


  1. Bring the potatoes to the boil in a pan of salted water, simmer until tender then drain

  2. Meanwhile, bring a pan of water to the boil. Add the edamame beans, peas and broad beans, remove from the heat and leave for 2 minutes if frozen, drain and rinse under cold water. Shell the braod beans then set aside. In a large bowl mix the mayo, pesto and lemon juice until combined, season with black pepper, add the potatoes while still warm and mix well to coat. Stir in the beans and basil leaves once cooled.


  • 750g (1lb 10oz) baby new potatoes
  • 125g (4½ oz) shelled edamame beans
  • 125g (4½ oz) peas
  • 175g (6oz) baby broad beans
  • 2tbsp mayonnaise
  • 3tbsp fresh pesto
  • ½ tbsp lemon juice
  • large handful basil leaves
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.