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Potato and Green Bean Salad with Arugula Pesto
http://www.seriouseats.com/recipes/2012/05/michael-natkins-potato-...
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Ingredients
categorized
original
1 pound small, waxy potatoes, such as red-skinned
2 tablespoons kosher salt
8 ounces green beans, trimmed and halved
2 ounces baby arugula (about 3 cups loosely packed leaves)
1/4 cup loosely packed fresh mint leaves
3 tablespoons extra-virgin olive oil
1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
1/4 teaspoon kosher salt
1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup)
Freshly ground black pepper
1/2 cup toasted walnut pieces (optional)
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Baby arugula
(
2
ounces
)
Green beans
(
8
ounces
)
Mint, loosely packed fresh leaves
(
1/4
cup
)
Walnut, toasted
(
1/2
cup
)
Waxy potatoes, small red such as
(
1
pound
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Garlic cloves
(
1
)
Kosher salt
(
2 1/8
tablespoons
)
Olive oil, extra-virgin
(
3
tablespoons
)
Dairy
Grana padano or parmigiano-reggiano, grated
(
1
ounce
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
42.4
Rating
1-100
7
Tweets
2
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Views
173
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Recipe Stats
Published May 23, 2012 (9 months ago).
75 people saved this recipe.
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