'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!
Servings 6 servings
Ingredients
- 2 lbs tri-colored potatoes or baby potatoes, quartered
- 8 oz trimmed green beans, cut in half
- 3-4 tablespoons Organic Extra Virgin Olive Oil
- 4 cloves garlic, peeled and finely minced
- ½ cup basil, chiffonade or chop
- Sea salt
- Roasted Pine Nuts
Instructions
- Fill a large stockpot with water and 2 teaspoons sea salt. Bring to boil.
- 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 in size so they will cook at the same rate. While potatoes boil, chop garlic, chop basil and roast pine nuts in a pan until golden brown.
- Cook potatoes until a fork goes in but they are still quite firm, usually 8 minutes or so. NOTE: If you wait until potatoes are soft they will end up getting mushy later. Check frequently and when the potatoes 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.
- 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.
- Place potatoes and green beans in a bowl or on a platter.
- 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!