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Potato Salad with Green Beans and Pesto

The Gourmet Gourmand
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American, Italian
Servings 6 people


  • 1/2 lb Fresh Green Geans trimmed and cut in half
  • 1 lb Baby Yukon Gold Potatoes (Ok to substitute Fingerlings)
  • 1/4 cup Pine Nuts toasted

For the Pesto (Makes 1/2 cup of fresh pesto)

  • 1 cup Fresh Basil Leaves
  • 1/4 cup Parmesan freshly grated
  • 2 small Garlic Cloves
  • 3 Tbsp Pine Nuts
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste


For the Pesto

  • Add Basil, pine nuts, and garlic in the food processor and blitz until chopped. Add cheese and blitz again.
  • While processor is running, drizzle in olive oil slowly until emulsified. Stir in Salt and Pepper, to taste. Set aside while you prepare the other ingredients.

For the Salad

  • Bring a pot of water to boil over the stove. Add green beans and boil for about 3-5 minutes, or until just fork tender. Remove beans with a slotted spoon and immerse in an ice bath to stop the cooking and preserve color.
  • Add potatoes to the bean water (or refresh if you like), and boil for about 10-15 minutes, or until just cooked through (be very careful not to overcook). Drain and rinse with cold water to help stop the cooking.
  • Slice cooked potatoes into 1/4-1/2 inch coins and add to a large bowl and add the beans. Add pesto and toss gently to combine. Taste, and add additional salt and pepper as necessary. Add pine nuts just prior to serving.
Keyword vegetarian, side dish, italian, healthy potato salad, no mayo potato salad