Chive Pesto Potato Salad
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2pounds baby potatoes, halved
- Kosher salt (such as Diamond Crystal) and black pepper
- 8ounces green beans or asparagus, cut into 1-inch pieces
- ¼cup pine nuts
- 2garlic cloves, peeled
- 1cup packed parsley leaves
- ¾cup extra-virgin olive oil
- ½cup freshly grated Parmesan
- ½cup chopped chives
- 2tablespoons lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
347 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
- Step 2
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
- Step 3
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
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Cooking Notes
Albert P
A phenomenal pairing with salmon. I added a little more garlic and a little less parsley—no chives. It came out delicious. Love the idea of adding green beans at the end of boiling potatoes. It was also very easy to prepare.
Katherine
I made this for dinner last night with green beans and we enjoyed it. I made early in afternoon and then set it out before dinner to come to room temperature. Unlike other commentators I would use less garlic next time. Also, next time I will add some grape tomatoes to mix in with it as I think that would have been good. It's a keeper for me.
MoeInSydney
Delicious. Made as directed with asparagus and served with seared tuna. Might omit the Parm next time and add an extra squeeze of lemon for something slightly brighter with a bit more zing.
Cynthia
If you can find garlic scapes at your farmer's market, they would be a lovely substitute for the chives. As a young cook, I once made a very large batch of potato salad (olive oil base) and left it overnight on the counter. Reader, it was moldy the next day. Keep cold things cool, hot things warm.
Sylvia
I always steam potatoes for a salad; never soggy as a result.
Margot
Very good as made! Next time I might add a little bit of dijon mustard....
hz
Delicious. I used baby "creamer" potatoes from Costco and added a heaping handful of fresh mint leaves and lemon zest to the parsley pesto, and subbed walnuts for the pinenuts. Otherwise followed the recipe. Am bringing to a work potluck, otherwise would have doubled the garlic!!
QUAASAM
Excellent. Added extra garlic to it. Will do it again.
ProfPam
I used roasted almonds since I didn’t have pine nuts on hand. Very good, and I’ll likely make it that way again. I put in 2 lbs. of potato—given the amount of dressing I had, I’d make it 2 1/2 pounds next time. I had fresh parsley and chives from my herb garden and it really makes a difference to have straight from the garden herbs! I put the potatoes and green beans in my Instant Pot and they turned out perfectly. It also saves some steps and time, as well as not heating up the kitchen.
RubyTwoShoes
You can sub water for oil when you make the pesto. Taste as you go to figure out the balance that works best for you. When I make pesto I use cashews as well to sub out as much oil as possible grinding them into the the sauce. They add a nice balance since they embody a bit of sweetness. Also, you might consider using cilantro instead or with parsley. : )
Jean
I think next time I will add less olive oil, found that it kind of doubled the flavor a bit. When I tasted the pesto, when it only had the garlic, the parsley and the pinenuts, it was full of zing, but as I added the oil it got more and more gym.dim
tatiana
It was a nice change from the usual dressing . not fantastic, but quite ok. make sure your potatoes are well cooked. Mine were too crunchy so I had to boil them again.
susanm
Thought I had asparagus but didn't, so made this as described but with no greens except chopped parsley (and a side endive salad). Also made the zucchini pasta salad, and served the three salads with some smoked trout. everyone really ate well, this recipe is a keeper.
Connie
Delicious! Already know this is salad is going to be on repeat this Summer. Added broccoli florets, scallions and cherry tomatoes. It turned out great and so simple to make.
Rose
I find that steaming the potatoes for a salad works a lot better as it prevents them being soggy. For the pesto I actually used leftover basil pesto I already had and added the chives, parsley, oil etc. to make a pesto with a combination of herbs - yum!
Oscar
This potato salad is delicious. We pan fried the asparagus on a hot un-oiled pan for around five minutes to char the cut pieces, adding salt and a small amount of olive oil at the end. This adjustment kept a very satisfying layer of crunch. Our family preferred it warm!
Karen
This recipe was stupendous. I upped the pesto amount a bit. It was a hit at the party.
Lindsay
This was great, I think it's a fairly "riff-able" recipe. I ended up using pumpkin seeds instead of pine nuts because I didn't have any pine nuts, and halved the garlic due to personal preference. Tasted with and without parm, both good.
Erin
This recipe is one of my favorite things I’ve made! It is both fresh and decadent. Served it with grilled salmon by my pool with friends.
adp
I added sliced snap peas for crunch and used only one clove of garlic. Really good make ahead salad.
Rhonda
This was a huge hit as a Christmas side dish. The parsley pesto is wonderful.
Nicol
Very tasty! It feels like a great dish to bring to an afternoon party! Next time- I'd use less EVOO or just olive oil instead, and I can't believe I am saying this- but less garlic? I want the taste of the cheese, parsley, and onions to come through a bit more.
QUAASAM
Made it with asparagus. Added a bit of sour cream and lemon juice. Paired it with wiener schnitzel. Delicious.
Julie
Extra garlic, add lemon zest, make sure to super salt the water.
Anita A
This was a fun and delicious potato salad to make. I love all the herbs. If I made it again, I would see if I could make it with a little less olive oil.
Sandra
I made a half recipe of this very delicious potato salad with green beans, but did a whole version of the parsley pesto. I used half the pesto on the salad and saved the rest in the fridge. Tonight, it topped simply grilled boneless skinless chicken thighs. Delicious. Seriously. Make the salad, but know that this pesto can stand on its own.
Sara
Made with basil instead of parsley and with the green beans. Flavorful and easy summer side salad.
Lisa
The only substitution I made was half basil and half parsley. I just didn't have enough parsley in my garden. It was phenomenal and everybody who had some loved it.
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