Potato Pesto Salad

I think at almost every Italian BBQ there is some version of the potato and string bean salad.  It is definitely a go to dish whenever I have a summer BBQ.  My mom always made it with oil, string beans and red onions. My mother in law usually makes it with string beans and tomatoes with oil.  

I wanted to do something different so I decided to make it with string beans, tomatoes, bacon  and dress it with an arugula walnut pesto. I used my arugula Walnut Pesto recipe from my Naan Grilled Cheese post. 

To begin making the potato salad I start by preparing my potatoes. I like to use Yukon Gold Potatoes but you can use any potato of choice. I wash them and boil them until cooked but firm. I peel each potato (you can leave the skin on if you choose).  Then I cut them in half and then in quarters (I quarter again if necessary). I try and keep them all close in size.  I then season with salt and pepper, and coat with olive oil.  

NOTE: I read somewhere a long time ago that it is good to season potatoes while still hot.

While the potatoes cook, I prepare the remaining ingredients. I cook the bacon and then crumble it, chop the tomatoes and defrost my string beans*.

*I like to use the frozen French Green Beans (Haricot Vert) from my local Trader Joe's

Just  as a side note - Trader Joe's is a great store if you've never been (click on the this  hyperlink link to see if there is one near you  Trader Joe's). 

I simply place the amount I am using in a bowl and pop them in the microwave for just a few minutes.  You can also cook them quickly on the stove stop.  Either way its a great buy if you can find them.  

I then add the ingredients and gently toss. Careful not to break up the potatoes too much.   Once combined I add the pesto dressing and mix well.  It's a good idea to let this dish sit at least a ½ hour but I think overnight is the best way if possible.

Here's the recipe and don;t forget to Click below and SHARE with your friends on FACEBOOK, PINTEREST, TWITTER OR OTHER SOCIAL MEDIA!

Pesto Potato Salad

Potato salad with string beans, tomato, bacon and an arugula walnut pesto

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 6 Large Yukon Gold Potatoes
• ¾ cup of crumbled bacon or cooked pancetta/prosciutto
• 4-5 Tablespoons of Arugula Walnut Pesto or your favorite pesto
• 1 Cup French Green Beans cooked
• 1 cup of plum tomatoes chopped
• 3 Tablespoons of Vinegar red wine or apple cider
• ¼ cup olive oil
• ½ cup minced fresh parhlsey
• salt and pepper to taste

Instructions

 

• Clean potatoes and cook in a large pot of water
• Prepare about 10 ozs of bacon and crumble (then set aside)
• Chop tomaotes and place aside
• Prepare 1 cup of french green beans according to the package and set aside
• When potatoes are cooked but still firm (use a fork to test doneness) - peel away the skin and cut them into small quarters
• Place potatoes in a bowl and season with salt and pepper while still warm
• Add the oil, vinegar, tomatoes, bacon and string beans and then toss
• Then take the pesto and coat the ingredients
• Then cover and refrigerate for at lest a half hour or overnight

Notes

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