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.
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.