Pesto Potato Salad Recipe for Potatoes and Green Beans in Creamy Pesto
Our pesto potato salad recipe makes a quick and easy potato salad of baby potatoes and crunchy green beans in a creamy basil pesto sauce. Make the homemade basil pesto ahead to save time and stir the creamy pesto dressing through the potatoes and beans just before eating. Serve with roast chicken, grilled fish or barbecued meats and sausages.
Servings: 4
Calories: 236kcal
Equipment
Ingredients
- 500 g baby potatoes scrubbed, skins on
- 20 green beans fresh, trimmed, sliced in thirds
- 3 tbsp basil pesto
- 1 tsp extra virgin olive oil
- 150 ml sour cream or crème fraiche
- 1 cup flat leaf parsley finely chopped
- ¼ tsp salt or to taste
- ¼ tsp ground cracked black pepper or to taste
Instructions
- Add the baby potatoes to a medium sized pot of salted water, bring the water to a boil, reduce to a simmer until the potatoes are just-tender but still firm; you should be able to slide a skewer through the potatoes with an ever so slight resistance.
- To the same pot, add the green beans, boil for one minute, drain the potatoes and green beans in a colander, and set them aside to cool. (If you haven’t made the basil pesto yet, and don’t have any the fridge, now is the time to make it.) When the baby potatoes are cool, slice them into quarters.
- Transfer the basil pesto, extra virgin olive oil, sour cream (or crème fraiche), finely chopped fresh flat leaf parsley, and salt and pepper to a small bowl and stir to combine well.
- To a large salad bowl, add the quartered baby potatoes and green beans, tip in the creamy pesto dressing, and use a wooden spoon to gently incorporate the creamy dressing.
- Taste and, if needed, season with more salt and pepper. If not serving immediately, refrigerate until you are. Remove an hour before eating to bring to room temperature and give it a final stir before serving.
Notes
You could use store-bought basil pesto if tight on time.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 284mg | Potassium: 719mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1985IU | Vitamin C: 49mg | Calcium: 103mg | Iron: 2mg