A bright and healthy side dish bursting with summer flavor. Almond pesto potato salad with green beans is easy to make and loaded with good for you ingredients, the perfect alternative to a mayonnaise-based potato salad.
This post first appeared on The Happier Homemaker: www.thehappierhomemaker.com/pesto-potato-salad-with-green-beans/ where I was a contributor.
I am a huge fan of seasonal eating, when you are eating in season food is fresher, tastes better, and will have more abundant nutrients (no Brussels sprouts in the summertime for this girl!). Whatever fresh fruits and veggies I can find at my local Farmer's market will end up on my plate.
One of my favorite summertime foods is the humble potato, and if you haven't tried a fresh local potato from your farmers market I am begging you to run out right now and buy a bushel. Organically grown seasonal potatoes taste nothing like their waxy grocery store counterparts. They are earthy and creamy and a staple in my kitchen during the summer months.
Yes, you heard that right. I am a nutritionist and I eat white potatoes.
Health Benefits of the Humble Potato:
- High in potassium and fiber
- High in B6 which is an excellent source of energy and a crucial nutrient for brain health
- High in manganese and vitamin C
See, there's lots of good stuff that comes from a potato. The skin is where the majority of the dietary fiber is though, so you really don't want to peel those potatoes.
White potatoes are high glycemic (simply meaning they can spike your blood sugar), yes that is true, so having a sense of how your body reacts to them is certainly important. My body loves them 🙂
Potato salad has historically been my favorite summer food. My moms is the best, my grandmothers was slightly better (don't tell my mom please). I like straight up old school potato salad with mayo and pickles (please add pickles, you won't regret it), french potato salad with coarse mustard, tarragon, and white vinegar, and my new favorite – pesto potato salad!
Pesto is one of the easiest recipes to make, yes I know you can buy it pre-made, but I promise you fresh homemade pesto is a completely different product. About 8 billion times more delicious. I made this pesto with almonds instead of pine nuts to cut down on the cost a bit, and I find that almonds pair well with green beans and basil.
To make this recipe simply boil the potatoes and green beans, toss together with fresh scallions and that yummy almond pesto. and PRESTO (;-) you are ready to entertain (or eat it all by yourself, whatever suits your fancy).
Since this potato salad isn’t loaded with mayonnaise it can sit out on a summer day without worry, and is best served at room temperature.
Bonus tip! This salad is AMAZING the next day! I don't eat it cold, right out of the fridge. The pesto will seize up in the cold and needs a little bit of warm love. You can heat it up slightly (just in a small skillet over medium heat) and serve it as a side dish (ideal with perfectly seared fish). We call this kind of a dish a double duty winner.
Almond Pesto Potato Salad with Green Beans
- 2 lbs. red skinned potatoes
- 1 lb. green beans, trimmed and cut in half
- 4 scallions, green and white part thinly sliced
- 1/4 cup raw almonds
- 1 clove garlic
- 2 cups fresh basil, firmly packed
- 1/2 cup good olive oil
- 1/3 cup pecorino romano cheese, grated
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- In a large pot boil potatoes (whole) until easily pierced with a fork, about 20-25 minutes depending on the size of your potatoes, mine were small to medium. In the last few minutes of cooking the potatoes add the green beans to the potato pot and cook for 4 minutes. Drain potatoes and green beans in a large colander and set aside to cool.
- In the meantime prepare the pesto: combine almonds, garlic, and basil in a food processor and process until very finely chopped. With machine running slowly drizzle in olive oil and process until well combined. Add remaining ingredients (cheese, salt, and pepper) and gently process until just combined. If you find your pesto is too thick you can add a bit more olive oil or even a few splashes of veggie stock works well.
- Dice potatoes into bite size pieces (I keep the skin on) and add to a large bowl with sliced scallions, green beans, and pesto. Stir well to combine.
- Top with additional basil and slivered almonds (optional) serve immediately.
- Pesto potato salad is best served at room temperature.
- For leftovers: heat slightly or add a few tablespoons of warm water to help loosen the pesto.
- You can substitute just about any nut for the almonds in the pesto, pine nuts, walnuts, cashews, brazil nuts, all work well.
More Great Summer Salads You Will Love:
Farmers Market Lentil Salad with Fresh Cherries
Summer Strawberry and Avocado Salad
Beet Salad with Berries and an Avocado-Basil Vinaigrette
Golden Beet Panzanella Salad
Carrot Top Tabouli Salad
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