This green bean and potato salad is tossed with freshly made basil pesto, tomato, green beans, and toasted almonds. An excellent summer side dish.
Pasta may be the most classic destination for pesto, although it’s definitely not the only one. Here we swap pasta for potatoes for a light and lovely pesto potato salad. Originally published July 15, 2008.–Renee Schettler Rossi
How Is Pesto Traditionally Used?
The Italian word pesto translates roughly as “pounded” and typically refers to any food mashed in a mortar. But the best-known pesto is a sauce made with fresh basil leaves, garlic, olive oil, pine nuts, and grated cheese. It’s traditionally the sauce for a pasta dish that also includes green beans and potatoes, but here the pasta has been left out. In another departure from tradition, dry-roasted almonds are used in place of pine nuts.
Green Bean, Tomato, and Potato Salad
- Quick Glance
- Quick Glance
- 25 M
- 45 M
- Serves 4 to 6
IngredientsEmail Grocery List
Recipe Testers Reviews
If you're looking for a potato salad with clout, look no further than this green bean and potato salad with pesto. We used baby potatoes, green beans, and tomatoes and basil from our garden, and it spelled freshness.
This salad is substantial enough to be eaten by itself. The bright green of the beans and red of the tomato with the green pesto was a lovely sight, and lovelier to eat. I also like that the pesto was made with almonds, rather than pine nuts, for a nice change. I actually prefer it. This combination was delicious, and I am already looking forward to making it again soon! It would be awesome with sun-dried tomato or roasted red pepper pesto as well.