The following recipe isn’t a new idea at all–it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.
This is quite possibly going to become one of my new favorite summertime side dishes.
Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette
Makes 4 to 6 servings
- 2 lbs very small red or gold potatoes
- Kosher salt and freshly ground black pepper
- 1 lb thin green beans, trimmed
- Zest and juice of 1 large lemon
- 1/3 cup your favorite good-quality fresh basil pesto
- 1 tbsp white wine vinegar
- Handful of fresh basil leaves, roughly torn or chopped, for garnish
In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.
- Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.
- Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)