4.8 from 15 votes
Green Bean Potato Salad with Sun-Dried Tomato Pesto
This amazingly easy, 5-ingredient, gluten-free Green Bean Potato Salad with Sun-Dried Tomato Pesto is perfect for a picnic or potluck side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
Calories:
127 kcal
Course:
Side Dish
Cuisine:
Mediterranean, Italian
Ingredients
- 1-1/2 pounds potato washed and cut into bite-sized chunks, new
- 1 pound green beans trimmed and cut into 1-inch pieces
- 1/2 cup sun-dried tomato pesto
- 2 Tablespoons olive oil
- parsley chopped or dried flakes, to garnish
Instructions
- Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
- Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.
Cup of Yum
Nutrition Information
Calories
127kcal
(6%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
197mg
(8%)
Potassium
319mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
655IU
(13%)
Vitamin C
17mg
(19%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 127
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 197mg | 8% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.