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'Rethinking' Traditional Potato Salad...

Potato salad and summer go together like peas and carrots. Or better yet, like potatoes and green beans. This “Tri-colored Potato Salad with Green Beans and Rustic Pesto” is such a spring and summer delight!

Course Side Dish
Cuisine American
Keyword easy side dish recipe, party recipe, summer recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

  • 2 lbs tri-colored potatoes quartered
  • 8 oz trimmed green beans cut in half
  • Organic Extra Virgin Olive Oil
  • 4 cloves garlic finely minced
  • ½ cup basil chiffonade or chop
  • Sea salt
  • Roasted Pine Nuts

Instructions

  1. Fill a large stockpot with water and 2 tsp salt. Bring to boil.
  2. Add quartered potatoes to boiling water. If some potatoes are larger you can cut them into sixths. The most important thing is that the potatoes are fairly uniform so they will cook at the same rate. While potatoes boil, chop garlic, chiffonade basil and roast pine nuts in a pan until golden brown.
  3. Cook potatoes till a fork goes in but they are still quite firm, usually 8 minutes or so. If you wait till potatoes are soft they will end up getting mushy later. Check frequently and when the potatoes are are firm but fork goes in, add the trimmed and cut green beans to water and blanche for 3 minutes. Drain potatoes and beans in colander and rinse in cold water immediately and thoroughly to stop the cooking process.
  4. If you happen to err on the undercooked side (doubtful), just throw a dishtowel over the colander and let the potatoes and beans steam for a minute before rinsing with cold water.
  5. Place potatoes and green beans in a bowl or on a platter.
  6. Now for the rustic pesto! Pour olive oil liberally over potatoes and green beans. Sprinkle with basil, minced garlic, and pine nuts, toss. Add sea salt to taste, toss. Serve warm. Enjoy!