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.
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 ?
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.
See, I’m a dork. And I’m talking about gut health on a potato wedge salad potluck recipe. You’re welcome.
Speaking of potluck and well.. LUCK! HA! You’re in luck. Today’s post include 3 other healthy gluten free side dishes from my favorite gluten free friends. The same gluten free gurus that brought you the meal prep meals, skillet meals, and MEXICAN meals.
In honor of the upcoming Holiday, here are 4 Healthy Gluten Free side dishes for you to make and take! Nerdy Gut health conversation not included. Bahahahahaa! You’re off the hook for that.
Honey Lime Grilled Shrimp & Corn Salad via Food Faith Fitness
Mine –> WHOOP!
Dill Pesto Potato Wedge Salad ! Two types of salads combined and tossed a zippy dill pesto sauce. Did I mention it’s good for the gut? Oh yes!
Zucchini Noodle Spaghetti Salad via Eating Bird Food
Caprese Pesto Pasta Salad via Lexi’s Clean Kitchen
Okay ya’ll, enough jibber jabber. Grab a massive spoon.
Let’s make, take, and eat!
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
For the Dill Pesto:
- 2 cups fresh dill (stems included)
- 1/2 Lemon – juice
- 1/2 cup raw cashews
- Salt/pepper to taste (1/4 tsp each at least)
- 2 garlic cloves, peeled
- 1 medium shallot, diced (or about 1/4 cup red onion)
- 1/4 tsp ground Cumin
- 1 tbsp Dijon mustard
- 1/4 cup olive oil (to add last)
- 1 purple sweet potato or regular sweet potato – sliced
- 2-3 cups or around 1 lb new potatoes or fingerling potatoes sliced in half) See notes for paleo option
- 1-2 tbsp broth
- 1 head of Boston lettuce sliced into wedges.
- cucumber sliced to shaved to place between the potatoes
- Microgreens/sprouts to garnish
- 2 tbsp or more capers
- lemon slices
- Optional topping – roasted pumpkin seeds, bacon, parmesan (omit if paleo, vegan)
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 the sweet potato into thin strips. Cut the new potatoes (or fingerling potatoes) into quarters.
- To make this quick, add the quartered potatoes and 2 tbsp broth to a microwaveable zip top bag and place in a microwave safe dish. Heat for 3 to 4 minutes or until tender, but not over cooked. Toss them half way through cooking and check on their texture.
- Keep the broth in the bowl but transfer regular potatoes to a large bowl.
- Now add your sweet potato slices to the bowl with the broth and steam in microwave for 1-2 minutes or until sliced sweet potatoes are tender. Remove and drain broth.
- Place sweet potatoes in large bowl with white potatoes. Add 1/3 cup to 1/2 cup of dill pesto and mix together.
- Slice or shave your cucumber. (About 1/3 to 1/2 of a small cucumber).
- Slice your lettuce into wedges.
- Cut lemon into quarters or slice for garnishing.
- Arrange the wedge lettuce in a large serving bowl.
- Add your dill pesto potato salad on top. Arrange evenly in bowl.
- Place your cucumber slices between the potatoes and salad wedges. Spreading them out all over the bowl. Brush or spoon extra dill pesto on top of the lettuce, potatoes, cucumber, etc. Add your lemon, caper, and sprouts. Throw in extra fresh dill if you have it!
- Drizzle with extra olive oil and any extra seasoning of choice.
- Keeps well in fridge for a few days. Store in air tight container or cover with foil.
- For paleo/vegan option omit parmesan. For strict paleo, use all sweet potato versus new potatoes.
- If you don’t have a microwave, just steam potatoes on stove in a few tbsp broth or water. Remove water/broth once cooked. Make sure you don’t over cook potatoes. They need to be a little al dente.
Extra pesto and toppings not included in nutritional information.
- Serving Size: 1
- Calories: 188
- Sugar: 2.4g
- Sodium: 253mg
- Fat: 11.2g
- Saturated Fat: 1.6g
- Carbohydrates: 20.4g
- Fiber: 3.2g
- Protein: 2.8g
- Cholesterol: 0mg
Keywords: wedge salad, healthy potato salad, sweet potato salad, dill pesto