Green Bean And Potato Salad With Pesto Recipes

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PESTO POTATO SALAD WITH GREEN BEANS



Pesto Potato Salad with Green Beans image

Fresh basil pesto with almonds is the perfect pair to creamy potatoes and crunchy green beans in this quick and easy Pesto Potato Salad.

Provided by Abra

Categories     side

Time 25m

Yield 10

Number Of Ingredients 10

2 lbs. red skinned potatoes
1 lb. green beans, trimmed and cut in half
4 scallions, thinly sliced
1/4 cup raw almonds
1 garlic clove
2 cups packed fresh basil leaves
1/2 cup good olive oil
1/4 cup plus 2 tbsp grated pecorino romano cheese
1/4 tsp black pepper
1/4 tsp sea salt

Steps:

  • In a large pot boil potatoes (whole) until easily pierced with a fork, about 20-25 minutes depending on the size of your potatoes, mine were small to medium.
  • In the last few minutes of cooking the potatoes add the green beans to the potato pot and cook for 4 minutes.
  • Drain potatoes and green beans in a large colander and set aside to cool.
  • In the meantime prepare the pesto: Combine almonds, garlic, and basil in a food processor and process until very finely chopped.
  • With machine running slowly drizzle in olive oil and process until well combined.
  • Add remaining ingredients (cheese, salt, and pepper) and gently process until just combined. If you find your pesto is too thick you can add a bit more olive oil or even a few splashes of veggie stock works well.
  • Dice potatoes into bite size pieces (I keep the skin on) and add to a large bowl with sliced scallions, green beans, and pesto. Stir well to combine.
  • Top with additional basil and slivered almonds (optional) serve immediately.

Nutrition Facts : Calories 211 calories, Sugar 2.8 g, Sodium 157.4 mg, Fat 14.2 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 3.8 g, Protein 4.9 g, Cholesterol 5.9 mg

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PESTO POTATO SALAD WITH GREEN BEANS



Pesto Potato Salad with Green Beans image

Categories     Salad     Bean     Herb     Onion     Potato     Side     Vegetarian     Quick & Easy     Graduation     Summer     Vegan     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 5

4 pounds 1-inch-diameter Dutch yellow potatoes, halved lengthwise
1 pound green beans, trimmed, cut into 1-inch pieces
1 cup purchased pesto
1/4 cup chopped green onions
4 tablespoons white balsamic vinegar

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

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