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 Pesto Potato Salad Yay for pesto! Yay for potatoes! Put the two together and what do you get? Pesto Potato Salad. Is there anything that embodies summer more than that? Wanting a potato salad but not wanting the traditional oil or fat, I used plain So Delicious Cultured Coconut Milk yogurt instead of vegan mayo. Blended with basil, pine nuts, lemon juice and more, we have a creamy, pesto-flavored sauce to toss our potatoes in. The result is a light but aromatic and flavorful potato salad that you can enjoy to your heart’s content without making you feel heavy afterward. Pesto Potato Salad 2 pounds Yukon Gold or baby potatoes, unpeeled, cut into 1/2-inch pieces 1 red bell pepper, diced 1/2 red onion, diced 2 cups fresh basil 1 cup spinach 1/4 cup pine nuts, lightly toasted in a dry pan 6 oz. plain, unsweetened vegan yogurt 3 cloves garlic, minced 2 teaspoons organic lemon rind, grated 2 tablespoons nutritional yeast 1 tablespoon fresh lemon juice Salt and pepper to taste  In a large pot, cover the diced potatoes with cold water and bring to a boil. Lower the temperature to medium and cook the potatoes for 6 - 8 minutes, until tender to the fork but not falling apart. Drain and rinse with cold water. Transfer to a bowl. and add the diced red bell pepper and red onion. Meanwhile, add the rest of the ingredients to a food processor and blend until all is combined. Add to the potatoes and mix until everything is covered with pesto sauce. Let this refrigerate for at least an hour. The longer you wait, the more the flavors intensify and blend. Serve chilled and enjoy!  © 2013, 2014, Vegan Street |
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