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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.2
  • Total Fat: 15.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 442.4 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Potato & Green Bean Salad with Basil and Pine Nuts calories by ingredient
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Potato & Green Bean Salad with Basil and Pine Nuts

Submitted by: EYES_ON_THEPRAZ

Introduction

I learned this recipe in a cooking class - you sort of have to mess around with the amount of salt, oil and garlic to get what you think tastes delish - so they are estimates. It's all about what you think. The basil and pine nuts add the pesto flavor in sort of a "deconstructed" way. I will upload a photo tonight! I learned this recipe in a cooking class - you sort of have to mess around with the amount of salt, oil and garlic to get what you think tastes delish - so they are estimates. It's all about what you think. The basil and pine nuts add the pesto flavor in sort of a "deconstructed" way. I will upload a photo tonight!
Number of Servings: 8

Ingredients

    -8 new potatoes, multicolored. Use baby red bliss, Peruvian purple and young yellow potatoes, or make life easy and pick up 1 bag multicolored potatoes from Trader Joes
    -1/2 1b. green beans (make life easy and buy 1 package frozen ‘Hericots Vert’ from TJs)
    -5 cloves garlic, peeled and chopped
    -1 bunch basil, leaves picked from the stems and chopped
    -A handful pine nuts, toasted (I used a lot because I love pine nuts)
    -Extra virgin olive oil (first-cold pressed!), for swirling
    -Sea salt (Maldon’s Flake Salt!), for sprinkling

Directions

At Trader Joe’s you can find bags of tri-colored small potatoes: purple, red and yellow. Or if you are strolling through a farmer’s market you’ll also spot lovely potatoes for this salad. Cut each potato in half, and then into fourths. Smaller cut potatoes means that your have more surface area exposed to absorb the delicious dressing! Trim the green beans by removing the stem-end. The long thin end is pretty to leave on. Or simply defrost a bag of Frozen Hericot Vert and you’re good to go. (no need to cook the thawed beans, just add last-minute to the salad).

Put the potatoes in a generous pot of salted water and bring up to a boil. Monitor carefully, since potatoes go fast. When they are almost there, add the beans for a minute or two until bright green and still crunchy. (Skip this step if you are using previously frozen). Carefully pour into a colander and then immediately shock in cold water to halt the cooking process. Drain, and put in a salad bowl.

Prepare the salad by adding the garlic, basil and pine nuts to the potatoes and beans. Sprinkle sea salt along with a few turns around the bowl with extra virgin olive oil. Mix (with your hands works best) and taste. Need anything else?
This is a great side dish to bring to a picnic or bbq, or served on the side of a healthy lean protein. I made this with a rotisserie chicken and it was delish! I prefer to eat it warm, but room temperature is good, too.

Serving Size: Make 6-8 generous servings






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