Pesto Potato Salad With Green Beans
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil (2 bunches)
- Green beans (1 pound)
- Green onions (1/4 cup)
- Pine nuts, toasted (1/2 cup)
- Yukon gold or red-skinned potatoes, small (4 pounds)
- Condiments
- Vinegar, mild (6 tablespoons)
- Cooking & Baking
- Garlic cloves, small (1)
- Olive oil (1/4 cup)
- Salt and freshly ground black pepper (1)
- Dairy
- Parmesan cheese (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 1, 2009 (3 years ago).
35 people saved this recipe.
