Warm Potato Salad Recipe

Prepare potatoes

Rinse the baby Yukon potatoes and trim any blemishes. If some potatoes are noticeably larger than others, halve them so pieces are roughly uniform in size for even cooking.

Prepare aromatics

Crush the 3 garlic cloves lightly with the flat side of a knife (leave skins on) and remove leaves from rosemary sprigs; set both aside.

Steam potatoes

Place a steamer basket in a large pot and add about 500 ml (roughly 2 cups) water, making sure the water level is below the basket. Add the rosemary sprigs and the crushed garlic cloves to the water (they will steam and infuse). Bring to a gentle boil over medium-high heat, add the potatoes to the basket, cover, and steam until fork-tender, 12–18 minutes depending on size. Check for doneness by piercing the largest pieces with a fork — they should offer little resistance.

Drain and season

When tender, remove the potatoes from the steamer into a large bowl. Discard rosemary sprigs and garlic skins from the pot. While potatoes are still warm, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over them and toss gently to coat.

Make pesto

In a food processor or high-speed blender, combine 2 cups packed fresh basil leaves, 1 peeled garlic clove, 2 tablespoons nutritional yeast, 1 tablespoon fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Pulse to mince the solids, then drizzle in 1/4 cup olive oil while running until the mixture comes together into a smooth paste. If the pesto is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a spreadable consistency. Taste and adjust salt, lemon, or nutritional yeast as needed.

Hold pesto

Spoon the pesto into a small bowl and cover to keep it fresh until the potatoes are ready. Because the potato salad is warm, the pesto will loosen slightly when mixed.

Combine warm potatoes and pesto

While the potatoes are still warm but not piping hot, add 3/4 cup of the prepared basil pesto to the bowl with the potatoes. Gently toss with a spatula or wooden spoon until the potatoes are evenly coated. Taste and add the remaining pesto in small increments if you prefer a more pronounced basil flavor (use up to the remaining 1/4 cup).

Adjust seasoning & finish

Drizzle 1 tablespoon extra-virgin olive oil over the dressed potatoes and add 1 teaspoon lemon zest. Toss gently. Taste and add flaky sea salt as needed (about 1/4 tsp) or more black pepper.

Garnish and serve warm

Transfer the warm potato salad to a serving bowl or platter. Scatter torn fresh basil leaves over the top and finish with a light sprinkle of flaky sea salt. Serve warm (slightly cooled is fine). Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature or gently reheat before serving.