Potato Salad with Green Beans and Pesto

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
  • Nutrition Info
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2 1/2 pounds baby red new potatoes, scrubbed and cut in half

Kosher salt

4 ounces fresh basil leaves (4 cups loosely packed basil) 

1/2 cup extra-virgin olive oil 

1/2 cup chopped pine nuts 

1/4 cup finely grated Parmesan

1 large clove garlic, peeled 

Freshly ground black pepper 

1 1/2 pounds green beans, ends trimmed, cut into half 


  1. Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use a slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.
  2. Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth.
  3. Add the pesto to the still-warm potatoes and toss all together. Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.
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