Originally posted August 5, 2009
I have to confess. My good friend Alison made this dish at a pot luck. It was delicious! I looked at the ingredients, asked for her permission and created my own twist on it. The combination of flavors is just delicious.
The first time I made it, I didn’t have cherry tomatoes; I used sun-dried instead. At the Ferry Building for my demo, we used toasted walnuts both in the salad and in the pesto. If you want to have it for dinner, add some chicken or garbanzo beans. Once the green beans and potatoes are cooked, this dish is a snap to put together. Give it a try!
Green Bean Pesto Potato Salad
Serves 6-8
- 1/2 – 3/4 cup pesto sauce
- 1 lb green beans, cut in half and steamed until tender
- 1 lb red or yellow creamer potatoes, cut in 1/4’s and steamed
- 1/2 pint grape or cherry tomatoes, halved or 1/2 cup sun dried tomatoes, chopped
- 1/2 cup pine nuts or chopped walnuts, toasted
- 1/2 cup feta cheese, crumbled (for dairy-free, omit or use a vegan feta cheese)
- 3/4 cup pitted kalamata olives, halved
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- Freshly ground pepper
- Fine sea or kosher salt to taste
Tip: to perfectly steam green beans, place about 3/4″ of water in a pot. Place a steamer basket on top (water should not be above the bottom of the basket). Place green beans in basket and cover. Place pot on stove and turn to high heat for 10 minutes, lowering to medium high after about 5 minutes. Follow same instructions with fresh, cold water for the potatoes.
Once all of the ingredients are prepped, combine in a large bowl and serve warm or cold.
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