Pesto Potato Salad with Green Beans
Serves: 10 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Description:
This vibrant Pesto Potato Salad with Green Beans is an irresistible combination of tender potatoes, crisp green beans, and a flavorful pesto dressing that takes the dish to the next level. With its rich, herbaceous notes and a subtle tang from the vinegar, this salad is perfect for any occasion, from summer picnics to family gatherings. The addition of green onions enhances the dish with a mild crunch and a hint of sharpness. While this recipe uses Dutch yellow potatoes, feel free to substitute with Yukon Gold potatoes for a similar texture and flavor. Serve this delicious salad chilled, or at room temperature for a simple yet satisfying side dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow potatoes (or Yukon Gold potatoes) | 4 medium-sized potatoes (cut into 1-inch pieces) |
| Fresh green beans | 1 pound (trimmed and cut into 1-2 inch pieces) |
| Pesto sauce | 1 cup |
| Fresh pesto (optional) | 1/4 cup |
| Green onion | 4 stalks (finely chopped) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 142 kcal |
| Fat Content | 0.2 g |
| Saturated Fat Content | 0.1 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 14 mg |
| Carbohydrate Content | 32 g |
| Fiber Content | 6 g |
| Sugar Content | 2.8 g |
| Protein Content | 3.9 g |
Instructions:
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Cook the Potatoes: Begin by placing the cut yellow (or Yukon Gold) potatoes into a large pot of boiling salted water. Allow them to cook for approximately 10 minutes, or until they are just tender when pierced with a fork. The potatoes should not be too soft as they will hold up better when mixed with the pesto dressing.
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Add the Green Beans: Once the potatoes are nearly tender, add the prepared green beans to the pot. Continue cooking for another 4 minutes, ensuring that the beans remain vibrant and slightly crisp. The potatoes and beans should both be tender, but not overcooked.
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Drain and Cool: Drain the potatoes and green beans well, removing as much excess water as possible. Transfer the vegetables to a large mixing bowl and allow them to cool for 10 minutes at room temperature. This step helps prevent the pesto from wilting due to the heat of the vegetables.
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Mix with Pesto: Once the potatoes and beans have cooled, pour the pesto sauce over the mixture. Add the fresh pesto (if using) for an extra layer of flavor. Toss everything gently, ensuring that the vegetables are well-coated with the pesto. Be sure to use a spatula or spoon to mix thoroughly without mashing the potatoes.
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Add Green Onions: Sprinkle the finely chopped green onions over the pesto-coated vegetables and toss once more to incorporate. The green onions add a lovely crunch and a touch of sharpness that balances the rich pesto.
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Cool Completely: Let the salad cool completely at room temperature. For best results, allow it to sit for at least 30 minutes so the flavors can meld together.
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Optional Make-Ahead Tip: You can prepare this salad up to 2 hours ahead of time. Cover the bowl and let the salad rest at room temperature until you’re ready to serve. This allows the pesto to soak into the potatoes, making each bite more flavorful.
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Just Before Serving: Just before serving, drizzle a little vinegar over the salad for a slight tangy kick. Season with salt and freshly ground black pepper to taste. If desired, add a little extra pesto for more flavor or garnish with extra green onions.
Additional Tips:
- Variations: Feel free to experiment with different vegetables such as roasted bell peppers or sun-dried tomatoes to complement the pesto. Adding a handful of arugula or spinach can also boost the greens in this dish.
- For a Vegan Version: Ensure that the pesto used is dairy-free or make your own using nutritional yeast instead of Parmesan cheese.
- Make It Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to add the vinegar and seasoning right before serving for the best taste.
This Pesto Potato Salad with Green Beans is an easy-to-make, colorful side dish that is bursting with flavor. Whether served at a summer BBQ or as a fresh, vibrant addition to your weeknight meals, it’s guaranteed to be a crowd-pleaser. The balance of creamy potatoes, crisp green beans, and fragrant pesto creates a light yet satisfying dish that pairs beautifully with any main course. Enjoy!
