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close up of the ready made garden green potato salad in a green bowl

Garden green potato salad

Say hello to the Garden Green Potato Salad — a delightful twist on a classic that brings together tender baby potatoes, crisp green beans, and a generous handful of garden herbs. What makes it special is the dressing: a fresh basil pesto mayonnaise that’s creamy, aromatic, and full of summery flavour. It coats every bite beautifully, adding just the right balance of richness and freshness.
The Garden Green Potato Salad is as vibrant as it is versatile — perfect for picnics, family lunches, or a side to grilled fish or roast chicken. Its green hues and fragrant dressing make it a natural centerpiece for any summer table.
This Garden Green Potato Salad takes the comfort of a traditional potato salad and elevates it with the brightness of basil and the charm of homegrown simplicity. It’s a dish that invites you to slow down, gather around, and savour the taste of the season.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 500 g potatoes with skin (Nicola), cooked and peeled
  • 300 g green beans, just cooked al dente
  • 1 small red onion, thinly sliced
  • 180 g fresh basil pesto mayonnaise Woolworth OR homemade basil pesto mayonnaise(check my recipe)
  • 3 fresh garlic cloves, minced
  • 1 tsp fresh lemon juice
  • salt and pepper to taste
  • 10 g fresh basil leaves, shredded (optional)
  • 50 g shaved almonds, dry roasted

Instructions
 

  • Prepare the Potatoes
    Cut the peeled and cooked potatoes into bite-sized cubes or slices and place them in a large mixing bowl.
  • Add the Green Beans
    Trim the ends off the cooked green beans and add them to the bowl with the potatoes.
  • Layer the Onions
    Top the salad with thinly sliced red onions for colour and a touch of sharpness.
  • Make the Dressing
    In a small bowl, combine fresh basil pesto mayonnaise (from Woolworths or your homemade version — check my recipe) with minced garlic and a squeeze of fresh lemon juice. Mix until smooth and creamy.
  • Dress the Salad
    Pour the pesto-mayo dressing over the potato mixture. Season with salt and freshly ground black pepper to taste. Gently toss until all ingredients are evenly coated.
  • Let the Flavours Develop
    Allow the salad to rest for at least 30 minutes — or longer if you have time — so the flavours can meld beautifully.
  • Taste and Adjust
    Just before serving, taste the salad and adjust the seasoning if needed.
  • Finish and Serve
    Scatter a handful of roasted almonds over the top for a delightful crunch. Serve and enjoy your Garden Green Potato Salad — a fresh, herby twist on a classic favourite!
Keyword Garden green potato salad