This recipe is easy to make. It’s also vegetarian and vegan. It’s a great side dish for summer and makes a great side dish for a potluck. It can be served right out of the fridge and is a great addition to a summer meal. You can also serve it as a side dish for a BBQ. The ingredients in this salad are fresh and delicious. You’ll want to use baby potatoes and fresh green beans.
Potato Green Bean Pesto Salad Recipes
Potato Green Bean Pesto Salad with Tuna
Equipment
Ingredients
- 2 tuna fillets
- 1 tsp soy sauce
- 1/2 tsp thyme
- 1/2 tsp paprika
- 2 green chilies
- 1 tbsp mint
- 1 tbsp parsley
- 1 tbsp olive oil
- 2 garlic cloves
- 1 cup baby potatoes
- 1/2 cup green beans trimmed
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a food processor, add the green chilies, mint, parsley, garlic, olive oil, and blend until smooth.
- Boil the potatoes for 10 minutes.
- Cut the potatoes into wedges.
- Combine the pesto with the potatoes, green beans and coat well.
- Coat the tuna in thyme, paprika, soy sauce, salt and pepper.
- In a grilling pan, add the butter.
- Grill the tuna fillets for 3 minutes per side.
- Serve the tuna with the salad.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
- Readmore: Salad recipes
Other ways to making Potato Green Bean Pesto Salad
When making this Potato Green Bean Pesto Salad, you should start with the green beans. Slice the beans and add to a bowl. Mash the potatoes with the pesto. Toss with the green beans. This salad can be served at room temperature or chilled. To make it even more appealing, you can prepare the pesto potatoes and green beans a day in advance. Then, all you have to do is toss everything together.
To prepare this dish, you will need to prepare the green beans and potatoes. You can choose small red potatoes or baby Yukon gold potatoes. Wash the potatoes well and slice them 1/4-inch thick. You can leave the skin on as long as it’s still intact. This way, the nutrients will be retained. Alternatively, you can chop the green beans and make a pesto. You can either make the pesto yourself or buy it from a store.
This recipe uses fresh green beans. You can use baby potatoes or small red potatoes. Before cooking, wash and slice them thinly. You can also leave the skin on if you’d like, as it’s easier to blend. Then, you can combine the vegetables in a salad bowl. Toss with just enough pesto to coat the vegetables. The pesto is an essential ingredient in this dish.
To make the pesto, mix the ingredients in a food processor or blender. Puree the ingredients until they are a paste, but still have visible bits of each ingredient. Pulse to blend, then add the cheese and toss. When you are ready to serve the Potato Green Bean Pesto Salad, simply combine all the ingredients. For best results, use just enough of the pesto to coat the vegetables.
To make this Potato Green Bean Pesto Salad, boil potatoes and beans in salted water until just tender. Strain them and mix in the pesto sauce. Toss in the green beans and pine nuts. Sprinkle with coarse salt and serve. If you’re serving this Potato Green Beet Pesto Salad to family and friends, it’s the perfect accompaniment to any party. This dish makes the perfect summer lunch or dinner.
Tips and tricks
It’s easy to make Potato Green Bean Pesto Salad. The main ingredient is fresh green beans, which should be cut and washed before using. Then, combine the two in a large bowl and add enough of the pesto to coat the vegetables. You’ll then have a tasty and healthy salad. You’ll thank yourself later for the time you spent! Just prepare the dish! It’s a great side dish for potlucks!
This dish is a simple vegetable salad that is perfect for potlucks. It is a great side dish for any meal, including pasta and meat. It’s vegan and vegetarian and is delicious. It can be served straight from the fridge. There’s no need to wait for the end of summer for this salad. You’ll have leftovers and a delicious salad to share with your friends. Let everyone at your next party eat your Green Bean, Potato, and Tomato Pesto Salad! Enjoy!
This salad is a celebration of freshness. You should make this potato salad when the vegetables are in their prime. It’s easy to make and comes together in no time. It’s best served warm, but you can also serve it at room temperature. If you don’t have time to make your own pesto, use store-bought pesto instead. Adding fresh basil to the salad gives it an extra-delicious flavor.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.