Pesto Potato Salad

Ingredients

• 2 lb Yukon Gold potatoes (peeled and cut into 1-inch chunks)
• 8 oz Green beans (trimmed and cut into 1-inch pieces)
• 2 cup Fresh basil (packed)
• 1 cup Baby arugula (packed)
• 0.25 cup Pine nuts (toasted)
• 1 Garlic (smashed and peeled)
• 0.5 cup Extra-virgin olive oil
• 0.5 cup Parmesan cheese (finely grated)
• 1 tbsp Lemon juice
• Kosher salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Place the potato chunks in a large pot and cover with a generous amount of water (at least 2 inches).

2. 2

   Add a large pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are tender when pierced with a fork, about 10 to 12 minutes.

3. 3

   While the potatoes cook, prepare an ice water bath in a medium bowl.

4. 4

   When the potatoes are done, use a slotted spoon to transfer them to a large bowl, leaving the cooking water in the pot.

5. 5

   Return the potato cooking water to a boil.

6. 6

   Add the green beans and cook until crisp-tender and bright green, about 3 to 4 minutes.

7. 7

   Using a slotted spoon, transfer the green beans immediately to the ice water bath to stop the cooking.

8. 8

   Once chilled, drain well and pat dry. Do not leave them in the water too long or they will become waterlogged.

9. 9

   In a food processor, combine the basil, arugula, toasted pine nuts, and garlic. Pulse until coarsely chopped.

10. 10

    With the processor running, slowly drizzle in the olive oil until the mixture is smooth.

11. 11

    Transfer the pesto to a small bowl and stir in the grated Parmesan cheese and lemon juice.

12. 12

    Season with salt and pepper to taste.

13. 13

    While the potatoes are still warm, add the pesto and the drained green beans to the bowl.

14. 14

    Toss gently to combine, ensuring the potatoes are well coated. The warmth of the potatoes helps them absorb the flavors of the pesto.

15. 15

    Serve warm or at room temperature.

Notes

Arugula is used alongside basil because it does not oxidize as quickly, keeping the salad a vivid green. This pesto recipe also works well for 1 pound of pasta.

Nutrition per serving

• side dish
• salad
• potato salad
• vegetarian
• gluten-free
• no-mayo
• summer
• Italian