PESTO POTATO SALAD WITH GREEN BEANS
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
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 WITH PESTO
Pair this hearty side dish with a piece of simply grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201 g, Fat 9 g, Fiber 6 g, Protein 5 g
PESTO POTATO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1 cup) servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
- Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
- Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
- Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
- In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
GREEN BEAN AND POTATO SALAD
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
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
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
PESTO POTATO SALAD WITH GREEN BEANS
I love Pesto, and potatoes and green beans are two of my favorite vegetables. A delicious combination. Yukon gold potatoes can be cut into one inch pieces and substituted for the Dutch yellow potatoes.
Provided by MarieRynr
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142, Fat 0.2, SaturatedFat 0.1, Sodium 14, Carbohydrate 32, Fiber 6, Sugar 2.8, Protein 3.9
POTATO SALAD WITH GREEN BEANS AND PESTO
Make and share this Potato Salad With Green Beans and Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 417, Fat 33, SaturatedFat 5.2, Cholesterol 5.5, Sodium 124.5, Carbohydrate 26.2, Fiber 3.7, Sugar 3.1, Protein 6.9
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