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Jazz Up Your Potato Salad With Pesto

Jazz Up Your Potato Salad With Pesto
Skip the mayo: once you add pesto to your potato salad you’ll never go back. Click through to Smitten Kitchen for the savory recipe.

What You’ll Need

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  • small Yukon gold or red-skinned potatoes, quartered ( 4 pounds )
  • green beans, cut into one-inch segments ( 1 pound )
  • small garlic cloves, peeled ( 1 to 2 )
  • basil (about one ounce each) ( 2 bunches )
  • olive oil ( 1/4 to 1/2 cup )
  • (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic ( 6 tbs )
  • chopped green onions (scallions) ( 1/4 cup )
  • pine nuts, toasted ( 1/2 cup )
  • Parmesan cheese to taste
  • Salt and freshly ground black pepper
Ready to make? Find out how onsmitten kitchen