Variation
Add 50g of toasted pine nuts for extra crunch.
Dinner · Salad · Side Dish · Italian-American
Pesto Potato Salad With Green Beans
This pesto potato salad replaces heavy mayo with a vibrant basil dressing and crisp blanched vegetables for the perfect summer side dish.
Prep
15 min
Cook
15 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Boil Potatoes
Place potatoes in a large pot of cold salted water and bring to a boil. Simmer for 10 to 12 minutes until fork-tender but still holding their shape.
Tip: Starting with cold water ensures the potatoes cook evenly from the center out.
- 2
Blanch Beans
In the last 3 minutes of potato cooking time, add the green beans to the same pot. Cook until bright green and crisp-tender.
Tip: Prepare an ice bath to shock the beans if you prefer them extra snappy.
How to Make Pesto Potato Salad With Green Beans
Total time: 30 min · Yields 6 servings
- 1
Boil and Blanch
Bring a large pot of salted water to a boil. Add the halved potatoes and cook for 10 minutes. Toss in the green beans and continue boiling for 3 additional minutes until both are tender. Drain well and let steam dry for 5 minutes.
- 2
Whisk the Dressing
In a large mixing bowl, combine the basil pesto, olive oil, lemon juice, and red pepper flakes. Whisk until the dressing is emulsified and smooth.
- 3
Toss the Salad
Add the warm potatoes and green beans to the bowl with the dressing. Add the sliced red onions. Toss gently with a silicone spatula to coat every piece without breaking the potatoes.
- 4
Season and Chill
Taste and add salt or pepper if needed. Serve immediately while warm, or cover and refrigerate for 1 hour to allow the flavors to meld and serve chilled.
Chef's Tips
- Dress the potatoes while they are still warm so they absorb the pesto flavor more deeply.
- If using store-bought pesto, look for one in the refrigerated section for the brightest color.
- Steam drying the potatoes after draining prevents the dressing from becoming watery.
What to Serve with Pesto Potato Salad With Green Beans
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled balsamic chicken.
- Pair with a crisp glass of Pinot Grigio.
- Bring to a room-temperature potluck spread.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Stir in 100g of halved cherry tomatoes for a pop of color.
Variation
Mix in shaved Parmesan cheese just before serving.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving to redistribute the oils.
Further reading
Frequently asked questions
Can I make this pesto potato salad ahead of time?
Yes, this salad tastes even better after an hour in the fridge. However, for the brightest green color, toss with half the pesto while warm and the other half just before serving.
What kind of potatoes work best for pesto potato salad?
Waxy potatoes like Yukon Gold or Red Bliss are best because they hold their shape and don't turn into mush when tossed with dressing.
Can I use bottled pesto?
Absolutely. For the best result, choose a high-quality refrigerated pesto and brighten it up with a squeeze of fresh lemon juice.
Is this salad served hot or cold?
It is versatile! You can serve it warm as a cozy side or chilled for a refreshing picnic dish.
Why are my green beans turning brown?
Acid in the lemon juice and pesto will eventually dull the green color of the beans. If serving at a party, add the beans and dressing within 2 hours of eating.
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