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Potato Salad with Green Beans and Pesto

By Deen Brothers


Difficulty: Easy

Prep time: 30 min

Cook time: 20 min

Servings: 8 servings


  • 2 1/2 pounds baby red new potatoes
  • Kosher salt
  • 4 ounces fresh basil leaves 4 cups loosely packed basil
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup chopped pine nuts
  • 1/4 cup finely grated Parmesan
  • 1 large clove garlic
  • Freshly ground black pepper
  • 1 1/2 pounds green beans


Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use a slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.

Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth.

Add the pesto to the still-warm potatoes and toss all together. Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.

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