Pesto Potato Salad with Green Beans
Ingredients
- 4 pounds small Yukon gold or red-skinned potatoes, quartered
- 1 pound green beans, cut into one-inch segments
- 1 to 2 small garlic cloves, peeled
- 2 bunches of basil (about one ounce each)
- 1/4 to 1/2 cup olive oil
- 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
- 1/4 cup chopped green onions (scallions)
- 1/2 cup pine nuts, toasted
- Parmesan cheese to taste
- Salt and freshly ground black pepper
Details
Servings 10
Adapted from smittenkitchen.com
Preparation
Step 1
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
You'll also love
- Bruschetta 'n Cheese Stuffed... 3.5/5 (4 Votes)
- Old Bay Fresh Shrimp Salad 0/5 (0 Votes)
- Kentucky Sour Cream Cornbread 0/5 (0 Votes)
- Coconut Cake (w/ 7 min... 4.3/5 (4 Votes)
- Garlic-Ginger Salad 0/5 (0 Votes)
- Potato Chakli/Murukku 0/5 (0 Votes)
- Creamy Crockpot Chicken Stuffing &... 0/5 (0 Votes)
- Green Bean Dumpling Soup 4/5 (2 Votes)
Review this recipe