Creamy, tangy, herby sweet potato salad is a winning side dish any time of year! Pack it up and haul it with you on your next picnic!

Ricotta Pesto Potato Salad | #healthy #side_dish #vegetarian

This summer, I’ve been fixated – nay, obsessed – with a dish that I for years swore I would never touch, much less put in my face trap: the potato salad. Like, I could use a good round of cognitive behavioral therapy to unwind the torrid bind this dreamy, satisfying side dish has over my mind-body-soul trifecta. 

I’ve made multiple renditions of it (some of which you’ve seen right here), and I’ve even ordered it at various eateries, which is something I’ve never been in the habit of doing. You guys, I’ve consumed my weight in potato salad over the past few months for no good rhyme or reason other than the fact that it’s the best display of carb comfort that can be packed, stored, picnic-ed, shared, whipped out in under 30 minutes, served hot or cold this potato-blessed life has had to offer.

I’ll be darned if I didn’t tell you I’ve even been eating the mayo-clad kind this summer ::gasp!::






Ricotta Pesto Potato Salad | #healthy #side_dish #vegetarian

In honor of my much-coveted grilled meat, veggie, and potato salad , I did something recently that changed my worldview of potato salad forever: I used some ricotta and pesto sauce as the “dressing,” along with some cider vinegar, and a touch of spicy brown mustard. The result: a creamy, earthy, tangy carb-load salad that I downed quicker than I’ll ever admit.

The flavor trifecta of the food Gods.

The preparation time is roughly 30 minutes – all’s you have to do is boil those po-tate-ers, and you can mix up the ricotta-pesto dressing as they’re cooking. Once those potatoes are cooked, you simply chop them and mix them with your fun sauce, and serve it up like it’s the most specialest of treats. You can also chill the sweet potato salad prior to serving it if you prefer it to be cold. ADDITIONALLY: the salad gets better with time, so feel free to let that sucker ferment in the fridge for a day or two before you even tap into it.

Ricotta Pesto Potato Salad | #healthy #side_dish #vegetarian
I used two large jewel yams for this potato salad, but you can also use 3 to 4 yukon potatoes, or red potatoes. I left the peel on for texture, but you can remove that sucker if you’re looking for a smoother consistency. Need some bacon fat in your life? Add it, you little vixen, you.

Potatoes in the house, ee’erbody go crazy!

Ricotta Pesto Potato Salad | #healthy #side_dish #vegetarian

Ricotta Pesto Potato Salad

5 from 1 vote
Ricotta Pesto Potato Salad makes for a unique, fresh take on classic potato salad. The ricotta and herbs are everything here!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 Servings


  • 2 large white sweet potatoes steamed
  • 1/3 cup pesto sauce
  • 1/3 cup ricotta cheese
  • ¼ cup cider vinegar
  • 2 tablespoons olive oil
  • 1-1/2 tablespoons spicy brown mustard
  • ¼ teaspoon to ½ sea salt to taste


  • Chop sweet potatoes into quarters and place in a large pot. Cover with water and bring to a full boil. Cook the potatoes 20 to 25 minutes at a controlled boil, until very soft when poked with a fork. Drain the water, transfer potatoes to a cutting board, and chop when cool enough to handle. Transfer potatoes to a large serving bowl or mixing bowl.
  • While potatoes are cooking, whisk together the pesto sauce, ricotta cheese, cider vinegar, olive oil, mustard, and salt.
  • Pour the ricotta-pesto dressing over the sweet potatoes and stir (or mash) until everything is coated. Taste the potato salad for flavor, and add more pesto sauce and/or salt to taste. Either serve hot, or place in the refrigerator until chilled and serve cold.


Serving: 1grams
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: dairy free, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. This looks so packed full of flavor! Love the creamy ricotta and anything with pesto is a winner in my book. Pinning!

  2. I’m not usually down for potato salad, but sometimes a girl’s gotta do what a girl’s gotta do to take matters into her own hand…and I imagine that frequently involves making the World’s Best Potato Salad. AKA- THIS.

  3. Wow, this sounds like a perfect potato salad! Ricotta cheese makes everything better!

  4. I am a potato salad kinda girl through and through! I see it more as a meal than a side dish sometimes, haha! I’m glad you have finally warmed up to it because it is so good! Your ricotta pesto version sounds pretty awesome! I’ve never put any kind of cheese into mine but I’m not thinking it is a must 🙂

  5. Hello yum!! Pesto in the potato salad is a perfect idea. Pesto AND ricotta cheese?! Look absolutely incredible.