Pesto Potato Salad
Posted
Sun, 06/06/04
I received July's issue of Bon Appétit yesterday. In the "A Midsummer Night's Barbeque" section (page 36), there is a tasty sounding variation of potato salad:
Pesto Potato Salad with Green Beans
4 LBS 1" diameter Dutch yellow potatoes, halved (sub with Yukon Gold)
Cook potatoes in a large pot of boiling, salted water until just tender, about ten minutes. Add the green beans; cook four minutes longer. Drain well. Transfer vegetables to a large bowl and cool for ten minutes. Mix in the pesto and green onions, tossing to coat. Cool completely. (The mix can be made two hours ahead: cover and let stand at room temperature). Just before serving, mix in vinegar and season to taste with salt and black pepper.
I plan to prepare the dish later this week, serving it with barbequed hamburgers and hot dogs.
Tags: Food Magazines;
Potatoes;
Salads
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