This potato salad with pesto is one of my favorite recipes ever! I love all the unexpected flavors and how different it is from the typical potato salad. This salad is crunchy, spicy, flavorful, vegan and very very healthy.
10 minutesmins
20 minutesmins
30 minutesmins
6people
Calories: 134kcal
Ingredients
4cupspotatoescooked and diced
3cupscooked green beanscut into pieces
Pesto
1/2cupbasil
1/2cupspinach
1/4cupalmonds
1cloveof garlic
1/4of jalapeno pepperor whole if you like it very spicy
Cook the potatoes and the green beans. Leave aside to cool down.
Put all the ingredients for the pesto in the blender and blend until it is all super well integrated.
Add one tablespoon of water if the pesto is too thick or the blender does not run well.
In a large bowl mix the potatoes, green beans, and pesto.
Finish the salad with coarse salt, chiffonade basil, and chopped almonds.
Notes
To cook everything faster, use the same salted and boiling water to cook both: potatoes and green beans. You put the green beans for one or two minutes and then put the potatoes in the same water.