Basil Pesto Potato and Corn Salad
A vibrant summer salad combining tender potatoes and sweet corn kernels tossed with homemade basil pesto, topped with tangy pickled red onions and toasted pine nuts. This recipe makes its own pesto from scratch and pickled onions, giving you bright, complex flavors in every bite. Fresh basil, garlic, and lemon juice create an aromatic dressing that coats the vegetables beautifully. Perfect for picnics, potlucks, barbecues, or as a light side dish alongside grilled proteins. Serve warm, at room temperature, or chilled depending on the season and occasion.
Ingredients
- 2 lbs small yellow or red skinned potatoes, whole
- 2 ears corn, cooked, kernels removed
- 2 tablespoons extra-virgin olive oil, for saladneutral oil1:1health/budget
robust flavor reduces
- ½ tsp salt, for potatoes
- ½ tsp black pepper, for potatoes
- 2 tablespoons basil pesto, homemade
- ⅓ cup pickled red onions, homemade
- 2 cups fresh basil leaves, firmly packed
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, peeled
- 1 tablespoon fresh squeezed lemon juice
- ½ cup extra-virgin olive oil, for pestoneutral oil1:1health/budget
robust flavor reduces
- 2 tablespoons grated Parmesan cheesepecorino romano1:1dairy-free unavailabledairy-freeFull guide →
- ½ cup water, for pickling
- ¼ cup distilled white vinegar, for pickling
- ¼ cup apple cider vinegar, for pickling
- 1 tablespoon honey, for pickling
- 1 tsp salt, for pickling
- ¼ tsp black peppercorns, for pickling
- ¼ tsp red pepper flakes, for pickling
- ½ whole red onion, peeled and thinly sliced
Instructions
- 1
Bring water, vinegars, honey, salt, peppercorns and red pepper flakes to a simmer in a small saucepan over medium-high heat, stirring until honey and salt dissolve.
- 2
Pour hot pickling liquid over sliced red onions in a mason jar, cover and cool to room temperature, about 15 minutes, then refrigerate at least 2 hours.
- 3
Add basil leaves, pine nuts, garlic, lemon juice and salt to food processor and pulse until coarsely chopped.
- 4
With food processor running, slowly drizzle in olive oil and process until finely chopped and combined.
- 5
Add Parmesan and pulse 3-4 times until just combined, then transfer to storage container.
- 6
Place potatoes in large pot, cover with cold salted water and bring to boil over high heat.
- 7
Cook uncovered until tender and easily pierced, about 14-16 minutes, then drain and cool slightly.
- 8
Toss potatoes and corn kernels with olive oil, salt and pepper in large bowl.
- 9
Add pesto and toss to coat, then top with pickled red onions.
Tips
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring often to prevent burning, which intensifies their flavor.
Make pesto and pickled onions 1-3 days ahead to develop flavor depth and allow you to assemble the salad quickly when ready to serve.
Add pesto gradually and taste as you go, starting with 2 tablespoons, since homemade pesto flavor intensity varies with basil freshness.
Good to Know
Transfer leftovers to airtight container and refrigerate for 3-4 days. Pesto keeps refrigerated 1-3 days, or frozen up to 3 months. Pickled onions store 2 weeks refrigerated.
Make pesto 1-3 days ahead and refrigerate or freeze. Prepare pickled onions at least 2 hours ahead, preferably 1 day. Boil potatoes up to 1 day ahead and refrigerate, then bring to room temperature before tossing with other ingredients.
Serve slightly warm, at room temperature, or chilled. Best served within 2 hours of assembly for optimal texture, though leftovers keep 3-4 days. Excellent alongside grilled chicken, fish, or vegetarian mains at summer gatherings.
Common Mistakes
Overcook potatoes to avoid mushy salad; test at 14 minutes for tender-firm texture.
Add pesto gradually and taste to avoid overwhelming the vegetables; homemade pesto flavor varies.
Use cold salted water for potatoes to avoid flavor leaching during cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead?
Yes. Make pesto and pickled onions 1-3 days in advance. Boil and cool potatoes up to 1 day ahead. Assemble the final salad up to 2 hours before serving for best texture, though leftovers keep 3-4 days refrigerated.
What if I don't have fresh basil?
Spinach works as a substitute using three-quarters the amount, though it produces a milder, earthier pesto. Arugula adds peppery notes. You can also use 3-4 tablespoons store-bought pesto, though homemade tastes fresher.
Can I freeze the pesto?
Yes, pesto freezes well up to 3 months in an airtight container. Add the Parmesan after thawing rather than before freezing to preserve its texture and flavor.