Pesto Potato Salad
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Pesto Potato Salad
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A bright and healthy pesto potato salad without mayo. Tossed with crisp green beans and peas, it's the best potato salad for summer! Easy!
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Ingredients
- 2 pounds new potatoes scrubbed and sliced in half or in quarters if large (leave the skins on, or baby potatoes
- 1 teaspoon kosher salt divided
- ¾ pound green beans ends trimmed and cut in half
- 2 cups basil loosely packed, fresh leaves
- 2 cups arugula loosely packed
- ⅓ cup almond plus 2 tablespoons, divided, chopped, toasted
- ¼ cup Parmesan Cheese freshly grated
- 1 large garlic peeled, clove
- 1 tablespoon lemon juice plus additional for serving, fresh
- ⅓ cup extra virgin olive oil
- 1 cup green peas (fresh or frozen)
Instructions
- Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to a simmer, then cook until fork-tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
- Return the water to a gentle boil, then add the green beans to the pot. Blanche just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
- In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.
- While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible.
- Add the green beans to the bowl with the potatoes, then add the peas and the remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine.
- Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.
Notes
- TO STORE: Leftover pesto potato salad will keep well in the refrigerator for 1 full day so it can easily be made a day ahead as well. Note that by days 2 and 3, it will still be edible but will lose some vibrancy and crispness.
Nutrition Information
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Serving
1(of 6)
Calories
328kcal
(16%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
4mg
(1%)
Potassium
934mg
(20%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
1196IU
(24%)
Vitamin C
50mg
(56%)
Calcium
130mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 328kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Potassium | 934mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1196IU | 24% |
| Vitamin C | 50mg | 56% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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