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Green Bean and Potato Salad with Pesto or Fresh Herb Dressing

Green Bean and Potato Salad with Pesto or Fresh Herb Dressing

We used some pesto left over from last week's Omnivore Package to give our vinaigrette a delicious basil flavor! Basil, parsley, dill - or a combination - will work well.

Sliced cherry tomatoes also make a great addition to this potato salad!

Ingredients

  • 1lb potatoes cut into quarters or bit-size cubes

  • 2 tbsp pesto or coarsly chopped herbs

  • 1 lb. green beans, with stems snapped off and cut into 2-inch spears

  • 1/4 c olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste

 

Cooking:

  1. Place potatoes in a pot of cold water, generously salted. Bring to a boil and cook potatoes until they're soft - but not mushy!
  2. In a small pot or saute pan, steam green beans for a couple of minutes, just until they turn bright green.
  3. Stir together pesto or fresh herbs with olive oil and balsamic vinegar, salt and pepper.
  4. Combine potatoes, green beans, and dressing in a large serving bowl. 
  5. Serve warm or chilled.