Pesto Potato Salad with Green Beans
yield: 10
total time: 35 minutes
Ingredients
- 4 pounds yukon gold potatoes small, quartered
- 1 pound green beans cut into one-inch segments
- 2 garlic cloves small, peeled
- 2 bunches basil about one ounce each
- 1/2 cup olive oil
- 6 tablespoons vinegar or more to taste mild, such as champagne, white wine or a white balsamic
- 1/4 cup green onions chopped, scallions
- 1/2 cup pine nuts toasted
- Parmesan cheese to taste
- salt
- freshly ground black pepper
Nutrition
- Calories : 270 calories
- Carbohydrate : 26 grams
- Fat : 16 grams
- Fiber : 7 grams
- Protein : 8 grams
- SaturatedFat : 2 grams
- Sodium : 125 milligrams
- Sugar : 2 grams
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