New potato salad with easy mint pesto dressing

New season spuds are the star of this potato salad recipe. Homemade mint pesto dressing gives this side dish a delicious edge the whole family will love. Enjoy warm or cold with lunch or dinner

By Sophie Gray
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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New potato salad
  • 750 gram new potatoes, cooked, drained
  • salt, to taste
Mint pesto dressing
  • 1/2 cup mint
  • 1/4 cup blanched almonds
  • 1 clove garlic, crushed
  • squeeze of lemon juice
  • 1/4 cup olive oil, approx
  • 2 tablespoon store-bought aioli
  • salt and black pepper, to taste


New potato salad
  • 1
    Place potatoes in a saucepan of cold, salted water and bring to the boil; simmer for 10-12 minutes or until tender when pricked with a fork.
  • 2
    Make the mint pesto dressing (see below).
  • 3
    Drain the potatoes and set aside. Toss the mint pesto dressing through the potatoes then place them into a serving dish.
Mint pesto dressing
  • 4
    Process mint, almonds, garlic and lemon juice with enough oil to form a loose paste. Fold into the aioli and season to taste.


If potatoes are unequal sizes, cut larger ones in half. You can make the salad in advance and serve it cold, but it is also delicious when eaten hot. The mint pesto dressing is also tasty when stirred through pasta; top with a sprinkle of parmesan cheese. PER SERVE Energy 225kcal, 940kj • Protein 4g • Total Fat 15g • Saturated Fat 2g • Carbohydrate 17g • Sugars 2g • Fibre 3g • Sodium 66mg