Pesto Potato Salad With Green Beans Recipes

GREEN BEAN AND POTATO SALAD WITH PESTO

Steps:

• Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.
• Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
• While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes. Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

POTATO SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

GREEN BEAN AND POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
• In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

GREEN BEAN AND POTATO SALAD

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.

PESTO POTATO SALAD WITH GREEN BEANS

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.

POTATO SALAD WITH GREEN BEANS

Steps:

• Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.

POTATO SALAD WITH GREEN BEANS AND PESTO

Steps:

• Make the pesto--with the machine running, drop the garlic through the feed tube of a food processor.
• Add the nuts and cheese, and process until the nuts are finely chopped.
• Add the basil.
• With the machine running, gradually add the oil, scraping down the sides of the work bowl as needed, to make a thick paste; season with salt and pepper to taste.
• Transfer the pesto to a shallow container and smooth the pesto; pour a thin film of olive oil over the pesto to discourage discoloration.
• Cover the container and refrigerate until ready to use (the pesto can be stored for up to 3 weeks, covered and refrigerated; bring to room temperature before using).
• Salad--bring a large pot of lightly salted water to a boil over high heat.
• Add the green beans and cook until tender, about 4 minutes.
• Using a skimmer or wire strainer, remove the green beans from the water and transfer to a bowl of cold water; drain and pat dry with paper towels.
• Add the potatoes to the water and return to a boil.
• Decrease the heat to medium and simmer the potatoes until they are tender when pierced with a sharp knife, about 25 minutes.
• Drain the potatoes in a colander and rinse under cold water until easy to handle.
• Slice the warm potatoes into 1/2-inch thick rounds and transfer to a medium bowl.
• Whisk 3 tablespoons pesto, the vinegar, and oil together.
• Pour over the potatoes, add the green beans, and mix.
• Season with salt and pepper to taste.
• Cover with plastic wrap pressed directly on the surface of the salad and cool.
• Sprinkle with the basil and serve at room temperature.

PESTO POTATO SALAD WITH GREEN BEANS

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 a large bowl and cool 10 minutes.
• Mix in pesto and green onions, tossing to coat.
• Cool completely.
• (Can be made 2 hours head. Cover; let stand at room temperature.).
• Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.