Pesto Potato Salad with Green Beans
Bring a dish to pass! The idea of taking along the perfect tasty dish to a party to share with other people can be daunting. I didn't want to bring just any old potato salad. We have TONS of bright green basil growing thick and fast at home... enter: the search for an interesting Pesto Potato Salad... this one I came by on my favorite food blog- Smitten Kitchen. It adds green beans ( also in season!) along with green onion and champagne vinegar- unique and a great idea, plus it keeps the salad this uniform bright green palette! I altered the recipe to suit what I found at the store ( 3 lb bag of potatoes not 4) and added my own little spin on homemade pesto. All I can say is this: we didn't bring home any leftovers...
What is your favorite thing about potato salad? What is your favorite summer produce?
Pesto Potato Salad with Green Beans
Adapted from Smitten Kitchen
Serves 10
3 pounds small red-skinned potatoes, quartered twice
12 ounces green beans, cut into one-inch segments
2 large garlic cloves, peeled
3 cups loose packed basil
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 slivered almonds, toasted
1/2 cup fresh grated Parmesan cheese
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Add in toasted almonds and grated cheese, pulse till smooth. Season the pesto with salt and pepper.
Toss the beans and potatoes with pesto. Stir in vinegar, green onions and season with salt, pepper and/or additional vinegar to taste.
I made this the night before serving, stored in the refrigerator. It was delightful!
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