This pesto potato salad is a bright, fresh spring side that’s quick to make and full of flavor.
This embarrassingly easy potato salad comes together in minutes and tastes fantastic.
All because… we’re using carrot tops!
If you picked up whole carrots recently, don’t toss the greens — they make a wonderful, slightly earthy pesto. Use the carrot tops with basil, arugula, or even spinach if that’s what you have on hand. This recipe helps you use the whole carrot with minimal waste.
Carrot tops can be bitter, earthy, and a touch sweet. Blended with basil or another leafy green, plus garlic, nuts, cheese and olive oil, they become a vibrant pesto that pairs perfectly with tender potatoes.
What I love about this salad is how simple it is: boiled baby potatoes tossed in fresh pesto. Add a handful of microgreens or arugula for texture if you like, or fold in extras such as crumbled goat cheese or feta, soft- or hard-boiled eggs, or crisp bacon to make it heartier.
Boil the potatoes, blitz a quick pesto in the food processor, and toss — that’s it. The salad can be served warm or cold and stores well: boil the potatoes ahead and refrigerate, make the pesto in advance and keep it chilled or frozen. When ready, mix together and you’re dining in minutes.
Eat and be happy!
This works great as a side or a light dinner—top with an egg for extra protein if you like. The salad is versatile, bright, and satisfying.
Prep tips: boil the potatoes and store them in the fridge until needed. Make the pesto ahead and refrigerate or freeze. What once took 30 minutes can be assembled in about 10 minutes when components are ready.
Soft potato with zesty pesto in every bite — delightful warm or chilled.
Carrot Top Pesto Potato Salad
Carrot Top Pesto Potato Salad
4 to 6 people
15 mins
15 mins
30 mins
Ingredients
- 3 pounds baby Yukon Gold potatoes, or any baby potatoes
- 1 cup carrot top greens, rinsed and patted dry
- ½ cup packed fresh basil leaves
- ¼ cup finely grated Parmesan cheese
- 2 garlic cloves, minced
- 3 tablespoons toasted pine nuts
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon crushed red pepper flakes
- ½ cup olive oil
Instructions
-
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook for about 15 minutes, or until fork tender. Drain and return to the pot or a bowl.
-
While the potatoes cook, make the pesto: in a food processor combine the carrot tops, basil, Parmesan, garlic, pine nuts, lemon juice, salt, black pepper and red pepper flakes. Pulse until ingredients are broken down, then stream in the olive oil with the processor running until smooth and combined. Taste and adjust seasoning as needed.
-
Spoon the pesto over the warm potatoes and toss to coat. Start with about ¼ cup pesto and add more to taste. Toss in microgreens or arugula if desired. Serve warm or chilled. Store extra pesto in a sealed container in the refrigerator for up to a week or freeze for up to three months.
Did you make this recipe?
Share a photo and tag your post with the recipe name or your own hashtag. Enjoy — I appreciate you!
Perfect for breakfast, lunch, or dinner — this potato salad is easy, flavorful, and keeps well.