Pesto is one of those things that I love. Not just like, but really really love. I can eat it on pasta, with a little bread, with eggs but the best way is in a potato salad. But not the mayo laden potato salad your Grandma, Mom, Aunt, or Neighbor makes. A vibrant potato salad that is fresh and can be served warm or cold.
This is one of those easy to throw together for a list minute party kind of dishes, just a few minutes to cook the potatoes, green beans and give the pesto a whirl in the Vitamix or food processor.
I found this in Michael Natkin’s cookbook, Herbivoracious. A amazing vegetarian cookbook that my friend Kate told me about. Full of 150+ delicious vegetarian recipes that are interesting and original. Sure there are some beans but there are delicious things like this Potato Salad and a beautiful beet tartar. I highly recommend buying a copy of this!
Pesto Potato Salad
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ingredients (Serves 6-8)
- 1 1/2 pounds red potatoes
- 1 pound green beans
- 3 cups herb salad blend
- 1/4 cup mint leaves
- 3 tbsp olive oil
- 2 garlic cloves
- 1/8 tsp red pepper flakes
- 1/4 cup Parmesan cheese
In a large pot bring the potatoes and salt to a boil and cook for 10-15 minutes. Remove with a slotted spoon and set aside.
In that same pot add the green beans and cook for 2-3 minutes. Remove and run under cool water.
Cut the potatoes into smaller pieces if they are too large, I cut mine into 1/4′s
In a Vitamix or food processor add herb salad mix, garlic, mint, olive oil, salt, red pepper flakes and cheese. Pulse onto combined.
In a large bowl add the potatoes, beans and top with the pesto. Serve immediately or chill for a few hours.