Pesto Potato Salad With Green Beans
Recipe: #5639
June 05, 2012
Categories: Salads, Potato Salad, Side Dishes, Beans, Beans (String), Potatoes, Italian, Baby Shower, Brunch, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic Potluck, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"I really have to insist that you make your own basil pesto really the jarred ones sold in the stores just don't cut it. Here is a recipe that if you make your own pesto as instructed in this recipe you will probably make this often, this should be served right after you make it, this is dairy free before you add the shaved Parmesan on top which means it will travel well"
Ingredients
Nutritional
- Serving Size: 1 (417.5 g)
- Calories 391.8
- Total Fat - 17.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 54.2 mg
- Total Carbohydrate - 54.6 g
- Dietary Fiber - 9.8 g
- Sugars - 6.5 g
- Protein - 8.1 g
- Calcium - 62 mg
- Iron - 3.1 mg
- Vitamin C - 37.5 mg
- Thiamin - 0.3 mg
Step by Step Method
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.
Step 2
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 (You could swap this step with one cup of prepared pesto, but seriously it just won't be as good!)
Step 3
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 fresh block parmesan over the salad with a vegetable peeler. Best served immediately.
Tips
No special items needed.