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Salt & Vinegar Potatoes with Scallion Pesto

These salt & vinegar boiled potatoes with scallion & parsley pesto are the perfect easy side dish for all your holiday parties, or really any dinner!  They're incredibly easy to make, very healthy, and are packed full of bold flavors. 

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author PLVNT by Chef Brianna Gallo


Scallion Pesto

  • 1 large bunch fresh Italian flat leaf parsley
  • 2 large bunches scallions (green onions)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • salt / pepper to taste

Salt & Vinegar Potatoes

  • 2 lbs baby / fingerling potatoes
  • 6-8 cups cold water
  • 1 1/4 cup white vinegar or apple cider / malt vinegar
  • 4 tbsp sea salt


Scallion Pesto

  1. Add all of the ingredients besides the olive oil into a food processor & pulse until a paste starts to form. 

  2. With the food processor running, drizzle in the olive oil slowly until everything is well emulsified.  Cover in a bowl & set in the fridge until ready to use. 

Salt & Vinegar Potatoes

  1. Wash your potatoes & place them in a pot with the cold water, vinegar, & sea salt.  Leave the potatoes whole.  

  2. Cover them and bring to a boil, then reduce to a low boil & allow to cook for 15-20 minutes until fork tender. 

  3. Drain the potatoes and immediately add them back into the pot.  Add as much of the pesto as you'd like onto the potatoes & stir gently to combine (try not to break any of the potatoes). Top with chopped scallions if desired.