Dill Pesto Potato Wedge Salad makes a great healthy side dish for your next barbecue or gathering! A crunchy wedge salad and creamy potato salad all packed into one then tossed a zippy dill pesto sauce. It’s gluten-free, paleo/vegan-friendly, and super easy to make.
Yes, I just made a “compound” recipe. Dill Pesto Potato Vegan Garden Salad. Or rather, Dill Pesto Potato Wedge salad. Meh, I couldn’t decide on name so we are going with both. Or will let you decide. Because just like that it’s time to move on the next holiday and we need to make some major decisions. Like what dish and make and take to your Memorial Day Barbecue.
Doesn’t everyone think like that? I’m kidding.
But actually, that was me as a kid. Scrolling the calendar to see what holiday was next. You know, in hopes there may be a Barbecue or outdoor party with lots of snacks and ice cream?
Um, can we relive those days? Yes? Oh the carefree thinking of childhood… le sigh.. Okay okay, but I know you didn’t come here to listen to me ramble about how my brain functions in regards to the Holiday calendar. And you probably are wondering where I am going with this. Oh don’t you worry, I will fill you in. Get ready for the start of Holiday BBQ potlucks galore! Memorial Day, Father’s day, July 4th, and all those Shenanigans. See, they snuck up on you, didn’t they? Anyway, you’re gonna need a go-to dish to bring. This is where my brain and my rambles actually do come in handy for you because this Dill Pesto Potato Wedge Salad is kinda all the things! As in it’s ALL DELICIOUSLY, Paleo friendly, Vegan Friendly, whole 30 friendly, easy peasy to make friendly, lick the bowl friendly, hog it all friendly, kid friendly, and wait for it….
drum roll please –> GUT HEALTH friendly.
Ha, didn’t see that one comin, did ya? I snuck it in, but I think you’ll like my reasoning. But first let’s discuss this creating this whole dill pesto potato salad. Mmm ?
How to make VEGAN DILL PESTO SAUCE for POTATO SALAD.
First you make the dill pesto using cashew, dill, garlic, onion, olive oil, lemon and a pinch of cumin. This makes it more flavorful and CREAMY! No dairy needed. PRESTO PESTO! Then you chop and steam your potatoes. We are using purple and red potatoes here (so festive, right?). Anyway, once these little tater tots cool, they become the perfect dill pesto vessel. Meaning, you can slather that green goddess like pesto all over it.
Now, add dill pesto potato salad to your chopped Boston lettuces “wedges,” (not wedgies, hehe). Throw in a sprinkle of sprouts, shaved cucumber, lemon, and capers. Drizzle with a olive oil or spread more pesto over the whole SCHBANG. Then gawk because you just made one EPIC healthy potato salad…er wedge salad…errr Potluck PERFECT side dish.
More props to ya if you add in edible flowers.. just sayin.
Back to the health part. My side tangent in which you probably won’t share with others around the BBQ but are actually kinda giddy about it. You see, when you cook and cool potatoes (beans and rice included) they become a resistant starch. That means the starchy fibers in these cool spuds are not digested in the stomach or small intestine. They “resists” digestion. But here’s the nifty thing about that RESIST in digestion.(yes, I said nifty). The resistant starch then stimulates the good bacteria in our gut, which may boost the growth of probiotics, the same kind of healthy bacteria found in yogurt.
More of Our Favorite
Gluten-Free Summer Side Salads
Dill Pesto Potato Wedge Salad {Vegan Friendly, Paleo Option}
- Total Time: 20 minutes
- Yield: 5 servings 1x
Description
This Dill Pesto Potato Wedge Salad makes a great healthy side dish for your next barbecue or gathering! A crunch wedge salad and creamy potato salad all packed into one then tossed a zippy dill pesto sauce. It’s paleo and vegan friendly
Ingredients
For the Dill Pesto:
- 2 cups fresh dill (stems included)
- ½ Lemon – juice
- ½ cup raw cashews
- Salt/pepper to taste (¼ teaspoon each at least)
- 2 garlic cloves, peeled
- 1 medium shallot, diced (or about ¼ cup red onion)
- ¼ tsp ground Cumin
- 1 tbsp Dijon mustard
- ¼ cup olive oil (to add last)
Salad:
- purple sweet potato or regular sweet potato, sliced
- 1 lb (2-3 cups) new potatoes or fingerling potatoes, quartered*
- 2 Tbsp broth or water
- ⅓–½ cup dill pesto (see recipe)
- ⅓–½ small cucumber, sliced or shaved
- 1 head Boston lettuce, wedged
- Lemon, sliced
- 2+ tablespoon capers
- microgreens or extra herbs (to garnish)
- Optional toppings: roasted pumpkin seeds, bacon, Parmesan (omit if Paleo/vegan)
Instructions
For the Dill Pesto (You will have extra to spare or save):
- Place dill (stems included), lemon juice, raw cashews, garlic cloves, onion/shallot, cumin, and mustard, in a food processor. Pulse until mixed.
- Scrape down the sides if needed. Add oil, salt and pepper. Blend again until smooth. Might take a few minutes to get there. Save a few pieces of dill to garnish.
For the Salad:
-
Slice sweet potato into thin strips. Quarter new potatoes (or fingerling potatoes).
2. Add quartered potatoes and 2 tablespoon broth to microwave-safe dish. Heat 3–4 minutes until tender, but not overcooked. Toss halfway through cooking; check on texture. Alternatively, you can steam your potatoes on the stovetop. See notes
3. Once tender, transfer potatoes to large bowl.
4. Add sweet potato slices to broth in microwave safe bowl steam in microwave 1–2 minutes or until tender. Remove; drain broth.
5. Place sweet potatoes (sliced) in large bowl with new potatoes (quartered). Mix in dill pesto, mix.
6. Slice or shave cucumber. Slice lettuce into wedges. Cut lemon into quarters or slice (for garnishing).
7. Arrange wedge lettuce in large serving bowl.
8. Add dill pesto potato salad on top. Arrange evenly in large bowl.
9. Place cucumber slices between potatoes and salad wedges, spreading them out over the bowl. Brush or spoon extra dill pesto on top of lettuce, potatoes, cucumber, etc. Add lemon, capers, and microgreens and/or extra herbs to garnish.
10. Drizzle with extra olive oil and toppings of choice.
Notes
- Keeps well in fridge a few days stored in airtight container. For Paleo/vegan option omit Parmesan and use all sweet potatoes vs. new potatoes.
- Stove top option- Steam potatoes on stove in about one-inch of water or broth, preferably in a fitted steamer basket. Cover pot and steam until potatoes are tender, about 20-25 minutes depending on the size of the potatoes. Removed water/broth once cooked.
Extra pesto and toppings not included in nutritional information.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: salad, Side Dish
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 188
- Sugar: 2.4 g
- Sodium: 253 mg
- Fat: 11.2 g
- Saturated Fat: 1.6 g
- Carbohydrates: 20.4 g
- Fiber: 3.2 g
- Protein: 2.8 g
- Cholesterol: 0 mg
This is a great inspiring article.I am pretty much pleased with your good work.You put really very helpful information.
this is amazing recipe I am really happy to have a new recipe thanks for sharing with us!
very unique recipe i think it will be great in taste !
wow potato with salad seems quite amazing keep sharing the amazing & unique recipes!
It’s really Delicious dish.
your recipes I always used to read on internet I love your recipe and the way to decorate the things when serving the recipe..
I need to use a different nut & not pistashio. Would walnuts be OK for the flavour–or too strong for dill?
I think so! What nuts can you have? I like using pine nuts, cashew, or walnuts
My kids refuse to eat vegetables. I always look for vegetables for the children. May my child enjoy this dish.
i just loving it
Amazing Recipe! I Really your love your Recipes. Looking so delicious.
Love this salad .is this raw potato
Love this salad recipe!
My take on this? DELICIOUS! Dill pesto sounds amazing.
Pesto in salad sounds delicious. I’ve only ever had it in pasta. Pinning this to hopefully try for a barbecue dinner some time soon!
Your fantastic dill pesto sounds so good and has so many culinary uses. You right these holidays are just popping up on us so fast. Great dish to pass. Wishing you a super weekend!
This salad looks and sounds so lovely. And I love that’s it gut-friendly too!
I love everything about this salad! The dill pesto is absolutely brilliant! Potato salad is a symbol of grilling season in my house, can’t wait to try this!
i hope you love it! keep me posted
This potato salad totally sets the summer mood for grilling! I’m always looking to take a basic recipe to the next level and try new flavors. This sounds amazing!
Dill and potatoes is one those perfect combos! Your salad has incredible colours and sounds delicious! Oh, and your pictures are amazing!
Thanks so much Andrea!
You ARE a dork… a corny dork. It’s definitely all part of your charm though. I love reading your blog – i always learn something and you make me smile. 🙂
I don’t even like potatoes and I want to eat this now!
This is an amazing salad and I’m loving the zippy dill pesto sauce, that is a must try.
it’s so good! pesto is my fav!
I love the flavors of this salad especially with the pesto. Thanks for sharing!
Pesto really does make everything better, and you can never go wrong with potatoes.
Also did I ever tell you I have wild edible violets growing in my yard? I need to start incorporating them in pictures.
I want to see some of these flowers in your pics! I bet they are gorgeous … like you. Mwah!
I loooooove dill and potatoes! This is totally the kinda potato salad that I could make a meal of! GIMME.
What do I think?
Give me the whole bowl, no one gets hurt. You all brought your own dishes right? Cool, eat those. ;D