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Picnic Perfect Potato Salad with Arugula Pesto

  • 10servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pound(s) small Yukon Gold potatoes, washed, unpeeled

  2. 12 ounce(s) fresh green beans, washed, ends trimmed, cut into 2-inch pieces

  3. 2/3 cup(s) chopped red onion

  4. 2 cup(s) Arugula

  5. 1/2 cup(s) walnuts

  6. 1/2 cup(s) cup grated parmesan cheese

  7. 1/2 cup(s) extra virgin olive oil

  8. 1 clove garlic

Instructions Jump to Ingredients ↑

  1. Bring a pot of water to a boil. Cook whole potatoes for 25 minutes or until tender. (Pierce with a knife or fork to check for doneness.) Drain water and place potatoes on a cutting board to cool for 40 minutes.

  2. While potatoes are cooking, steam green beans until crisp-tender, 4 to 6 minutes.

  3. Make pesto: place arugula, walnuts, cheese and garlic in food processor or blender. Grind into coarse paste. With machine on, add olive oil through feed tube. Add a bit more oil if pesto seems too thick.

  4. Cut potatoes into 1-inch cubes and place in a bowl (leave the skin on). Season with 2 tsp. salt and 2 tsp. pepper. Gently fold in arugula pesto, red onions, and green beans. Refrigerate for a few hours to allow flavors to meld.

  5. Taste before serving and adjust seasoning if necessary. Serve chilled or at room temperature.

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