Mediterranean Potato Salad with Nut-Free, Dairy-Free Pesto Dressing

This exceptional potato salad marries Greek and Italian flavors. The nut-free and dairy-free pesto also tastes terrific as a topper for grilled chicken. Photo: Andrew Grinton

Makes: 6 servings + 1 cup pesto
Free of: gluten and all top allergens.


  • 1 1/2 lbs baby yellow potatoes, quartered
  • 3 tbsp white vinegar
  • 2 cups fresh basil leaves
  • 1 cup fresh mint leaves
  • 1/4 cup roasted and salted free-from sunflower seed kernels
  • 1 garlic clove
  • Zest of 1 lemon
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1 cup sliced roasted red peppers
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 cups baby spinach leaves


  1. Place potatoes in a large pot. Add enough cold water to cover potatoes by 1 inch and add vinegar. Bring to a boil and cook until fork tender, 15-20 minutes. Drain and transfer to a serving dish.
  2. Put basil, mint, sunflower seeds, garlic and lemon zest in a food processor or blender. Pulse until finely chopped. Add oil, lemon juice and salt and process until smooth.
  3. Transfer ½ cup pesto to dish with potatoes and toss to coat. Add roasted red peppers, olives and spinach and stir to combine.
  4. Serve at room temperature or cover and refrigerate for 2 hours. Leftover refrigerated pesto keeps up to 3 days, and can be used as a condiment.

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