Rustic Pesto Potato Salad Recipe Video
Can you really go wrong with garlic, basil, olive oil, salt, and potatoes...I mean c'mon, I really don't think so.
I call this dish "Rustic Pesto Potato Salad" because it has all of the ingredients that you would use to make pesto but instead of mixing everything into a sauce, I just give them a rough chop and toss it all together so it has a rustic feel.
A lot of times when I make this potato salad, I'll serve an egg over the top. For me it takes this salad from a side dish to a main meal.
In the video, I demonstrate this recipe with the egg, but you could easily skip the egg and serve this as a side dish with some grilled fish or chicken.
Every time I bring this salad to a BBQ, it's the first to go!
Oh, and just a few things to keep in mind:
1. This salad is best served at room temperature
2. No, I did not make an error in the ingredients...it really does use ten cloves of garlic
3. Don't be stingy with the salt...a good fat, flaky, sea salt makes this salad very happy!
Ingredients
· 1 lb. small, thin skinned potatoes (red, white &
blue), rinsed and quartered
· 1 lb. green beans, trimmed
· 10 cloves garlic, chopped
· 1 cup basil, sliced
· 1/3 cup of toasted pine nuts
· 1/4 cup extra virgin olive oil eggs
· salt and pepper to taste
Directions
1) Cook potatoes in a large pot of salted water for 5-
7 minutes. Be careful to not overcook or else
you'll end up with mushy potatoes.
2) 2 minutes before potatoes are done, toss in your
green beans. Drain altogether and place back into
pot.
3) Add garlic, basil, olive oil, salt and pepper and
mix together thoroughly.
4) Serve yourself a plate and top with a fried egg!
Trust me, you'll love it!
7 minutes. Be careful to not overcook or else
you'll end up with mushy potatoes.
2) 2 minutes before potatoes are done, toss in your
green beans. Drain altogether and place back into
pot.
3) Add garlic, basil, olive oil, salt and pepper and
mix together thoroughly.
4) Serve yourself a plate and top with a fried egg!
Trust me, you'll love it!
