Pesto Potato Salad

A bright and healthy pesto potato salad without mayo. Tossed with crisp green beans and peas, it's the best potato salad for summer! Easy!

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.7 (15) 👁️ 24 views
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Pesto Potato SaladFoto: Well Plated

Ingredients

6 servings
  • 2 pounds new or baby potatoes (scrubbed and sliced in half or in quarters if large (leave the skins on))
  • 1 teaspoon kosher salt (divided)
  • 3/4 pound green beans (ends trimmed and cut in half)
  • 2 cups fresh basil leaves (loosely packed)
  • 2 cups arugula (loosely packed )
  • 1/3 cup chopped toasted almonds (plus 2 tablespoons, divided)
  • 1/4 cup Parmesan cheese (freshly grated )
  • 1 large clove garlic (peeled)
  • 1 tablespoon fresh lemon juice (plus additional for serving)
  • 1/3 cup extra virgin olive oil
  • 1 cup green peas ((fresh or frozen))

Steps

  1. Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to a simmer, then cook until fork-tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.

  2. Return the water to a gentle boil, then add the green beans to the pot. Blanche just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.

  3. In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.

  4. While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible.

  5. Add the green beans to the bowl with the potatoes, then add the peas and the remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine.

  6. Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.

Nutrition Facts

Macronutrients

Calories328
Protein9g
Carbs37g
Fat18g
Source: Well Plated

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