Pea and Pesto Potato Salad — a plant-based British recipe by BOSH!
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Pea and Pesto Potato Salad

This is one of those recipes we keep coming back to, especially when the sun's out and we need something that looks impressive but takes almost no effort. It's got that perfect combo of soft, buttery potatoes, sweet peas, and a punchy homemade pesto that ties everything together. The fresh basil, garlic, and lemon in the pesto really lift it, so it never feels heavy. We've taken it to about a hundred barbecues and it disappears every single time. Honestly, if you're not making this one this weekend, what are you doing?

Cook: 22 min
Serves 4

Before You Start

  • Food processor
  • Saucepan
  • Colander
  • Large mixing bowl

Ingredients

  • 2 tbsp Nooch
  • 4 tbsp plant-based mayonnaise
  • 2 tbsp Nooch
  • 4 tbsp plant-based mayonnaise
  • 1kg new potatoes
  • 1 small garlic clove
  • 50ml olive oil
  • 200g garden peas
  • Salt & pepper to taste
  • 25g rocket
  • 1kg new potatoes
  • 60g fresh basil
  • 100g pine nuts
  • 1 garlic clove
  • 1 Juice of 1 lemon
  • 50ml olive oil
  • Salt & pepper to taste
  • 200g garden peas
  • 25g rocket
  • Juice of 1 lemon
  • 60g fresh basil
  • 100g pine nuts

Method

1

Prepare the potatoes

  • Cut any larger potatoes in half
  • Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender
  • For the last 2 minutes of cooking, add the peas to the pan with the potatoes
2

Make the pesto

  • Pick the basil leaves
  • Peel the garlic
  • Halve the lemon and squeeze the juice into a food processor, catching any pips in your free hand
  • Add the basil, pine nuts, nutritional yeast, garlic and olive oil to the food processor and blitz into pesto
  • Taste and season to perfection with salt and pepper
3

Finish the dish

  • Add the pesto and vegan mayonnaise to a mixing bowl and stir to combine
  • Add the garden peas to the pan of potatoes and simmer for the last 2 minutes
  • Drain the potatoes and peas with a colander and shake to get rid of as much water as possible
  • Transfer the potatoes and peas to the mixing bowl and fold into the pesto to coat
  • Sprinkle over the rocket and serve immediately as a flavourful side

Tips & Variations

  • Make it creamier: If you want a richer pesto, stir in a spoonful of plant-based yogurt or a dollop of vegan cream cheese. It makes it a bit more saucy and works brilliantly if you're serving a crowd.
  • Add some crunch: We love scattering toasted pine nuts or even some roughly chopped walnuts over the top just before serving. Adds a great texture contrast against the soft potatoes.
  • Season while warm: Trust us on this one, dress the potatoes with the pesto while they're still slightly warm. They absorb all that flavour so much better than if you wait for them to cool completely.

Why This Works

The trick here is making the pesto yourself rather than reaching for a jar. It takes a few extra minutes but the difference is massive, way brighter and fresher. We also love cooking the peas right in the potato water for the last couple of minutes, it saves on washing up and keeps everything tasting green and vibrant.