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Pesto Parmesan Potato Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Author Cheese Curd In Paradise


  • 2 1/2-3 lb red potatoes
  • 1/4 cup pesto
  • 1/3 cup thinly sliced green onions
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp black pepper


  • Boil potatoes until they are cooked through. Be careful not to overcook them and they begin to crumble.
  • Remove cooked potatoes from water and place in a bowl with ice. Place in fridge and allow potatoes to cool.
  • Once potatoes are cool, remove from fridge and slice them into bite size pieces. Place potatoes into a large mixing bowl.
  • Add pesto, onions, Parmesan, and pepper to potatoes. Stir gently till all potatoes are coated and pesto evenly mixed.
  • Serve, or place covered in fridge till you are ready to eat.


This salad can be made a day prior to serving as long as it is covered and chilled.