By Joanne Bruno | July 9, 2012

Pesto potato salad

Potato salads are a quintessential summer side but the mayonnaise-heavy mixtures are a thing of the past that leaves guests feeling indulgently guilty as opposed to satisfied. This classic spud is definitely due for an upgrade, which takes form in this delightfully colorful pesto potato salad with green beans.

Pine nuts and scallions

The fresh flavors of basil, green beans, scallions and potatoes will elicit compliments to last you these long, balmy nights.


Meatless Monday: Pesto Potato Salad with Green Beans

Servings: 10
Calories: 115 per serving
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins


Pesto Potato Salad
  • 4 lbyukon gold or red-skinned potatoes
  • 1 lbgreen beans
  • 4 cloves garlic, peeled
  • 2 bunches of basil
  • 1/4-1/2 cupolive oil
  • 6 tbspwhite balsamic vinegar
  • 1/4 cupchopped scallions
  • 1/2 cuppine nuts
  • 1/4 cupparmesan cheese
  • salt and freshly ground black pepper


Adapted from Smitten Kitchen

1. Bring a large pot of salted water to a boil. When it comes to a boil, add in the potato
wedges and cook for 10 minutes or until fork-tender. Add in the green beans and boil for
4 minutes. Drain and let cool, then transfer to a large bowl.

2. In the bowl of a food processor, combine the basil and garlic. Pulse to puree. Drizzle in
the olive oil slowly through the feed tube as the processor is still running. Season to taste
with salt and black pepper.

3. Toss the potatoes and green beans with the balsamic vinegar, scallions, toasted pine nuts
and pesto until well combined. Add in the parmesan cheese. Season to taste with salt
and black pepper.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious
ramblings over at her blog: Eats Well With Others.

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