Some sauces may seem off limits, but this potato pesto salad is easily dairy-free with the right ingredients. Although pesto usually contains cheese, we use this delicious Basic Vegan Pesto recipe, which is also quite versatile. I sometimes change up the herbs or even add a little nutritional yeast if we’re craving some light cheesiness.
This chicken and potato pesto salad recipe with photo was shared with us by the Idaho Potato people.
Special Diet Notes: Potato Pesto Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and soy-free. Make it nut-free with my recipe suggestion above.
For a vegan / vegetarian potato pesto salad omit the chicken, but add in some of your favorite vegetables. We like cooked sweet potatoes, parsnips, red bell peppers, and/or tomatoes.
- 2 pounds Idaho potatoes, well scrubbed (peeled, if desired)
- 1 pound fresh green beans, washed and trimmed
- 1 tablespoon olive oil
- 1-1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- ¾ cup prepared dairy-free pesto sauce
- 3 to 6 cups mixed salad greens (optional)
- Fill a large heavy pot with tight-fitting cover half full with water. Bring it to a boil over high heat.
- Meanwhile, cut the potatoes in half lengthwise, then cut crosswise in ½-inch slices. Add the potatoes to the boiling water, cover and return to boiling. Cook 3 minutes.
- Add the green beans to the pot with the potatoes and cook another 4 minutes. Drain the potatoes and beans and set aside. The vegetables should still be relatively firm.
- In the same pot, heat the olive oil over medium-high to high heat and cook chicken while stirring, for 6 to 8 minutes, or until meat is completely cooked through.
- Remove the chicken from the heat and stir in pesto sauce. Gently stir in the potatoes and green beans, taking care not to break up vegetables.
- Serve salad warm or at room temperature on a bed of salad greens, if desired. If making ahead, chill overnight.