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Baby potato salad with green beans and pesto dressing.
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Pesto potato salad with green beans

A baby potato salad with a refreshing pesto dressing. New potatoes, green beans, pine nuts and pecorino flakes tossed with a fresh basil olive oil.
Course Salad
Cuisine Italian
Keyword baby potato salad, basil pesto dressing, pesto potato salad
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 394kcal
Author Eva | Electric Blue Food

Ingredients

  • 600 g new potatoes boiled, skin on
  • 150 g green beans trimmed
  • 100 ml olive oil
  • 8 basil sprigs
  • 1/2 tsp salt
  • 1/2 lime juiced
  • 20 g pine nuts
  • 2 tbsp Pecorino flakes

Instructions

  • Clean and cook the potatoes in simmering water until tender. Cooking time depends on the size of the potatoes. Drain and rinse under cold water to speed up the cooling process. This passage should take about 1 hour and can be done in advance. Store the cooked potatoes in an airtight container in the fridge.
  • Cook the green beans, ends trimmed, in boiling salted water for 5 minutes. Drain and let cool.
  • In the meantime, cut the potatoes into bite-size pieces and add them to a bowl. Squeeze the half lime and drizzle the juice over the potatoes. Add the cooled green beans to the same bowl.
  • Combine the olive oil, salt and basil leaves in a jug. Blend until smooth. You can reserve a couple of leaves to use as decoration.
  • Pour the dressing over the potatoes and green beans and gently toss. Top with pine nuts, Pecorino flakes and basil leaves (optional).

Notes

This salad keeps up to 5 days in the fridge in an airtight container.
The nutrition information provided is only an estimate.

Nutrition

Calories: 394kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 333mg | Potassium: 754mg | Fiber: 5g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 2mg