Try this Pesto potato salad with green beans recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 (2487g)|
|Recipe Makes: Servings|
|Calories from Fat: 960 (72%)|
|Amt Per Serving||% DV|
|Total Fat 106.7g||142 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 40.1g|
|Cholesterol 88mg||27 %|
|Sodium 3884mg||134 %|
|Potassium 1750.5mg||46 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 31.6g|
|Protein 62.2g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1335
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