Chive Pesto Potato Salad
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds baby potatoes, halved
- Kosher salt (such as Diamond Crystal) and black pepper
- 8ounces green beans or asparagus, cut into 1-inch pieces
- ¼cup pine nuts
- 2garlic cloves, peeled
- 1cup packed parsley leaves
- ¾cup extra-virgin olive oil
- ½cup freshly grated Parmesan
- ½cup chopped chives
- 2tablespoons lemon juice
Nutritional analysis per serving (8 servings)
347 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
- Step 2
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
- Step 3
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
Comments
A phenomenal pairing with salmon. I added a little more garlic and a little less parsley—no chives. It came out delicious. Love the idea of adding green beans at the end of boiling potatoes. It was also very easy to prepare.
I made this for dinner last night with green beans and we enjoyed it. I made early in afternoon and then set it out before dinner to come to room temperature. Unlike other commentators I would use less garlic next time. Also, next time I will add some grape tomatoes to mix in with it as I think that would have been good. It's a keeper for me.
Delicious. Made as directed with asparagus and served with seared tuna. Might omit the Parm next time and add an extra squeeze of lemon for something slightly brighter with a bit more zing.
Three garlic was too much. Used mint and parsley . Make pesto day before, soften, add to warm potatoes. Did baby red potatoes in micro.
Plunk it on the table and guests will think you are a wonderful cook. I had some basil leaves, so I threw those into the food processor with the parsley. The only other minor change was toasted walnuts in place of pine nuts. Delicious with Ann Romney's meatloaf cakes.
I’m eager to try this as I’ve long had a favorite salad of potatoes & green beans with a more traditional basil-based pesto. Lemon is key!
Advertisement