← return to recipes

Pesto Potato Salad With Green Beans

Posted: Friday, August 24th, 2012

Serves: 5


2 lbs yellow potatoes, cut in ½ inch diameter pieces

½ lb green beans, trimmed, cut into 1-inch pieces

½ cup purchased or homemade pesto

1/8 cup chopped onions

2 tbsp white balsamic vinegar

¾ cup corn kernals

Preparation: Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans and corn; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper. Adapted from Bon Appétit, 2004.

Thanks for supporting Local, Organic Food. Delivery throughout Toronto.