Pesto Potato Salad

Basil pesto gives this pesto potato salad recipe its garlic and herb kick, mixed with creamy hard-boiled eggs, snappy green beans, and buttery toasted pine nuts for a fast and easy potluck side dish.

📝 Ingredients

• 2 pounds small red potatoes
• 6 ounces fresh green beans
• 4 hard-boiled eggs, (quartered)
• 1/3 cup grated Parmesan cheese
• 4 tablespoons toasted pine nuts
• 1/2 cup pesto
• 1/2 cup extra virgin olive oil
• 4 tablespoons mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Cook the potatoes. Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch. Then, bring the water to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes. Do not drain the water; instead use a spider or strainer spoon to transfer the potatoes to a baking sheet or bowl.
2. 2While the potatoes are cooking, make the dressing. Whisk the pesto with the olive oil, mayonnaise, kosher salt and black pepper. Taste for seasoning and set aside.
3. 3Add the cut green beans to the reserved potato cooking water. Simmer for 1 minute or until the green beans turn bright green. Drain the water, rinse the green beans, and add to a large mixing bowl to cool.
4. 4Prep the potatoes. When the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with half of the dressing, and set aside to cool.
5. 5Assemble the salad. Add the green beans, Parmesan cheese, and toasted pine nuts and gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste. Add the quartered eggs and lightly toss. Serve this potato salad warm, at room temperature, or chilled. It’s best served at least an hour after cooking so the potatoes absorb the dressing and flavor.