An easy and quick potato salad filled with crunchy string beans and a pesto sauce.
Ahh summer is almost here- we can practically smell it on our evening walks around the neighbourhood. The bbq’s are on full force and everyone is out and about. Summer is by far my favourite season and rightfully so- cold drinks, warm weather, sunshine and all that yummy food.
Let’s talk about that food for a second- what I love most about summer is the ease at which dinner can get on the table. One person takes care of grilling some meat or fish, while the other whips up a quick salad or side. That’s at least how we do it in our house!
And the best kind of sides are of course the ones that can be made ahead of time!
Like this Potato + String Bean Salad that’s tossed with a basil pesto vinaigrette. Personally I like to add a few hard boiled eggs on top for the perfect lUnch, but chicken and fish work equally as well.
You can serve it at room temperature or refrigerate it for later use and serve cold! Whatever works for you!
Read on for the ridiculously easy recipe and stay tuned for more side dishes coming your way soon!
Potato + Green Bean Pesto Salad
- 4 cups baby potatoes scrubbed clean
- 2 cups string beans trimmed and cleaned
- 1 1/2 cups arugula
- 1/2 cup basil pesto
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 4 eggs hardboiled eggs
- Prep ingredients: Make sure arugula, potatoes and beans are all clean and dried. Boil water in medium saucepan over high heat. Add in potatoes and let cook for 15-20 minutes or until fully cooked. ( I like to check with a fork!) The smaller ones will cook quicker, larger ones will take a bit longer.
- In the meantime, prepare sauce. Whisk together basil pesto, vinegar and oil. Taste for seasonings and if necessary season with salt and pepper. Set aside.
- Boil 2 cups of water in a smaller pot. Ensure that the pot will hold the string beans. Once boiled, toss in string beans and cook for 3-4 minutes until crisp and tender. Immediately remove, drain and let sit in an ice bath for an additional 2-3 minutes. This will ensure the beans don't overcook. Drain again and set aside.
- Remove potatoes from heat once cooked. Drain and let cool for 15 to 20 minutes. Place in a large bowl with string beans. Cover with dressing and toss to coat.
- Plate arugula on a large platter. Top with Potato Bean mixture. Gently top with cut up hardboiled eggs. Serve and enjoy!