Pesto Potato Salad with Green Beans
Read my review of this recipe.
Ingredients:
- 4 pounds small Yukon gold or red-skinned potatoes, quartered
- 1 pound green beans, cut into one-inch segments
- 1 cup pesto
- 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
Directions:
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 3 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Toss the beans and potatoes with pesto. Stir in vinegar and 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.
Serves 10.
Nutrition:
Substitutions:
I made this spur of the moment with just the potatoes, beans, and pesto and it was great. I can only imagine how amazing it would be had I had all the ingredients!
Smitten Kitchen’s pesto is two ounces basil (2 bunches), 2 garlic cloves, and 1/4 - 1/2 cup olive oil, seasoned with salt and pepper. Slightly simpler than mine.
Recipe courtesy of Smitten Kitchen .