These DELICIOUS pesto potatoes are the ultimate summer side. Perfectly cooked baby potatoes are tossed with basil pesto, and creamy burrata then finished with addictive crispy prosciutto shards. Say hello to a new favourite!
Everyone needs a couple of quick potato salads up their sleeves, and this one is a real winner. There’s just something about the combination of fresh, herby basil pesto, crispy and salty prosciutto and creamy burrata with soft and buttery potatoes which is just so good. It’s a perfect make-ahead side to take along to barbecues or parties – or make a big batch on Sunday and use it throughout the week.
There are only 4 ingredients that go into these pesto potatoes! It’s also easily made vegan or vegetarian.
- Potatoes. Go for a waxy variety (baby potatoes, new potatoes, Jersey Royals or Charlotte) so they keep their shape after cooking and being tossed with the pesto. Floury ones (Maris Piper, King Edward) are prone to falling apart if they’re cooked for this long.
- Pesto. I love using my homemade basil pesto for this and really recommend you give it a go! If not, use a good quality, fresh pesto if you can find it. Because the pesto is such a dominant flavour you want to make sure you’re using a good one – the jarred ones don’t really compare.
- Prosciutto. Cooking prosciutto in the oven for just 10 minutes creates an UNREAL crispy garnish you can use with loads of dishes (it’s fab for salads, pasta, in sandwiches…) You’ll become addicted, I promise.
- Burrata. The burrata provides a lovely creamy element to these potatoes that works so well with the pesto and salty prosciutto. I’m not the biggest burrata fan because I find it a little bit much sometimes (it is basically a ball of cream!), but little bits of it in this salad is perfect.
MAKE IT VEGAN: Go for your favourite vegan pesto (or leave out the parmesan in my recipe), swap the prosciutto for 1 tablespoon of toasted cashews, almonds, walnuts or pistachios and replace the burrata with nutritional yeast.
How to make it
Start by cooking your potatoes. The key to a really flavoursome potato salad comes from very well-salted potato water, so you’re going to add 3 tablespoons of salt to the pot with your potatoes and water. The potatoes really do need it and I know it seems a lot, but it’s heavily diluted in all the water. Boil the potatoes for 18 minutes, or until they can be pierced with a fork, but are still firm. You don’t want them to be falling apart, so they should still be a little firm. If you’re not sure, take one out and cut it in half to check whether it’s cooked. Once they’re ready, drain the water out, then put them back in the dry pan to cool.
While the potatoes are cooking, make the crispy prosciutto. This, along with parmesan crisps, are some of my favourite things to make as a garnish to jazz up any dish. They both look and seem more fancy and complicated than they really are when in reality, you literally just throw them in the oven for 10 minutes! Lay out the slices of prosciutto on a lined oven tray and bake for 10 minutes at 180C/350F fan. Set aside – they’ll continue to crisp up as they sit. Once they’re cool, break them into little shards.
When the potatoes are cool, it’s time to assemble the salad. Mix the pesto and potatoes in a large bowl and scatter over half the crispy prosciutto. Transfer to a serving bowl, then sprinkle the rest of the prosciutto on top and finish with the torn burrata pieces.
Three things to serve them with
- They’re lovely served alongside miso grilled chicken or sticky gochujang chicken.
- Go Middle Eastern inspired with lamb koftas with yogurt sauce and a crunchy chopped salad.
- Make a colourful salad spread with roasted butternut squash salad, peach and courgette salad and green goddess salad.
Got a question?
These pesto potatoes are brilliant to make in advance, and I will actually often do that to save time. They’ll keep for 5 days in a covered container in the fridge.
I’ll normally use my quick homemade basil pesto for this dish – it really is easy and the flavour is SO superior to anything from a jar. If you don’t want to make your own, try to find a fresh pesto from the store – these are much better than jarred. Because the pesto is such a dominant flavour in the dish I really recommend going for a good one or making it yourself.
You can! The potatoes will still be super delicious without it. If you’d still like to add a little crunch, use 1 tablespoon of toasted lightly crushed cashews, almonds, walnuts, pecans or pistachios as an alternative.
Definitely! This recipe can easily be made vegan by replacing the pesto with your favourite vegan version (or make my homemade version and leave out the parmesan). Like the vegetarian option, you can replace the crispy prosciutto with 1 tablespoon of toasted, lightly crushed nuts and leave out the burrata. Sprinkle over some nutritional yeast if you like to get that umami, cheesy flavour.
I recommend using a waxy potato for this, so they hold their shape after cooking and tossing with the pesto. Go for baby potatoes, new potatoes, Jersey Royals or Charlotte varieties.
Watch me make it
Like this recipe? Here are some of my favourite potato recipes you might enjoy
If you like this recipe let me know in the comments below! I love hearing about how you get with my creations.Print