It’s no secret that I’m not a big fan of mayonnaise. I’ll occasionally use a small amount in a recipe. But I’d prefer to avoid it altogether, if possible. So I’m always on the lookout for new ways to make traditionally mayonnaise-based recipes without it.
Over the years, I’ve learned to make some pretty delicious and crowd-pleasing pasta salads and potato salads that are completely mayonnaise-free. And this Summer, I’ve become obsessed with this Pesto Potato and Corn Salad. This easy recipe is a great side dish for grilled meats and chicken. It travels well (mine went on a car trip and a boat ride!). It can be enjoyed warm, room temperature or chilled. And the leftovers are great. I’m confident saying that this Pesto Potato and Corn Salad would be the perfect addition to any of your late-Summer adventures!
This recipe started as so many recipes do around here: with an extreme excess of some specific ingredient. And this one happened to be basil. My basil plants are WILD this year and I’ve been making and freezing batches of basil pesto on the regular. And I’m using pesto in everything! Below is my favorite go-to recipe for basil pesto that I make and use all the time. It will make more than you need for this recipe, but it stores well in the freezer so go ahead and make the whole amount. Also, I find that if I try to reduce the recipe too much, there isn’t enough volume in my food processor to get a good consistency.
The other ingredient that you’ll likely end up with more than you need is the pickled red onions. But again, these last a long time and you won’t run out of ways to use them!
I like using the smallest potatoes I can find so I can keep them whole in the final recipe. But if some are too large, you can cut them in half or quarters after they have been cooked and cooled.
Cheers,
Liz
Pesto Potato and Corn Salad
Ingredients
For the Pickled Red Onions:
- 1/2 cup water
- 1/4 cup distilled white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tsp. salt
- 1/4 tsp. black peppercorns
- 1/4 tsp. red pepper flakes
- 1/2 red onion, peeled and thinly sliced
For the Basil Pesto:
- 2 cups fresh basil leaves, firmly packed
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, peeled
- 1 tablespoon fresh squeezed lemon juice
- 1/2 tsp. salt
- About 1/2 cup extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
For the Salad:
- 2 lbs small yellow or red skinned potatoes
- 2 ears of corn, cooked and kernels sliced off
- 2 tablespoons extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2-3 tablespoons basil pesto
- 1/3 cup pickled red onions
Instructions
- Make the pickled red onions. In a small saucepan set over medium-high heat, bring the water, vinegars, honey, salt, peppercorns and red pepper flakes to a simmer, stirring until the honey and salt are dissolved. Remove from the heat.
- Add the red onion slices to a mason jar (or a similar type of heat-safe and re-sealable container). Pour the hot pickling liquid over the red onion slices. Cover and let them sit until the liquid comes to room temperature, about 15 minutes. Then place the mason jar in your refrigerator for at least 2 hours before using. Pickled red onions can be stored in your refrigerator for up to 2 weeks.
- Make the basil pesto. Add the basil leaves, pine nuts and garlic clove, lemon juice and salt to the bowl of your food processor fitted with the blade attachment. Pulse until coarsely chopped. Then with your food processor running, slowly drizzle in the olive oil and continue processing until everything is finely chopped and well combined. Add the Parmesan cheese and pulse 3-4 times, or until just combined. Transfer the pesto to a clean re-sealable container and store it in your refrigerator until you’re ready to use it. The pesto can be made 1-3 days in advance. For longer storage, you can place the pesto in your freezer.
- Make the salad. Place the potatoes in a large pot and cover them with 1-2 inches of cold, salted water. Bring to a boil over high heat. Cook the potatoes, uncovered until they are tender and easily pierced with a small paring knife, about 14-16 minutes. Drain and set aside to cool slightly.
- Add the potatoes to a large bowl along with the corn kernels. Add the olive oil, salt and pepper and toss to coat. Then add 2-3 tablespoons of the pesto and toss to coat, adding more if you like. Top with the pickled red onions.
- This salad can be served slightly warm, room temperature or chilled.
- Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.
