Picnic Pesto Potato Salad Recipe

Name: Picnic Pesto Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (600 g) bageurope's best first harvest baby potatoes, frozen; 1 cup corn kernel (fresh or frozen); 2 cups celery, chopped; 6 green onions, chopped; ½ cup radish, sliced; ¼ cup pesto sauce (homemade or store-bought); 3 tablespoons olive oil or 3 tablespoons vegetable oil; 2 tablespoons lemon juice or 2 tablespoons white vinegar; 1 tablespoon Dijon mustard; 34 tps. salt; ¼ teaspoon pepper; 1 cup small cherry tomatoes, halved if large; ½ cup pitted olive, halved (green or black)

Servings: persons

1 (600 g) bageurope's best first harvest baby potatoes, frozen
1 cup corn kernel (fresh or frozen)
2 cups celery, chopped
6 green onions, chopped
½ cup radish, sliced
¼ cup pesto sauce (homemade or store-bought)
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons lemon juice or 2 tablespoons white vinegar
1 tablespoon Dijon mustard
34 tps. salt
¼ teaspoon pepper
1 cup small cherry tomatoes, halved if large
½ cup pitted olive, halved (green or black)

1
Cook potatoes according to package directions.
2
Drain well, cool 10 minutes and cut each potato into two or four pieces.
3
In a large bowl, combine potatoes, corn, celery.
4
onions, and radishes.
5
In a small bowl, combine pesto, olive oil, lemon juice, mustard, salt and pepper.
6
Add to potato mixture.
7
Toss gently to combine.
8
Cover and refrigerate for 1 hour.
9
Toss again, seasoning to taste.
10
Transfer to a serving dish.
11
Garnish with tomatoes and olives.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (600 g) bageurope's best first harvest baby potatoes, frozen, 1 cup corn kernel (fresh or frozen), 2 cups celery, chopped, 6 green onions, chopped, and more.

Yes, Picnic Pesto Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Picnic Pesto Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions