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–+ servings

Pesto Potato Salad

Potato salad with string beans, tomato, bacon and an arugula walnut pesto
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 6 Large Yukon Gold Potatoes
  • 3/4 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
  • 1/4 cup olive oil
  • 1/2 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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