Pesto potato salad with green beans
Try this Pesto potato salad with green beans recipe, or contribute your own.
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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
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (2487g) | ||
| Recipe Makes: Servings | ||
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| Calories: 1335 | ||
| Calories from Fat: 960 (72%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1335
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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