Green Bean Potato Salad With Sun Dried Tomato Pesto Food

POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES

Steps:

• Cook potatoes until they poke easily with a fork.
• Cut in half (as soon as they are cool enough to handle.).
• Drizzle with olive oil and toss with garlic.
• Add sundried tomatoes.
• Steam the green beans until crisp-tender.
• Cut green beans in half or bite size pieces and mix with potatoes.
• Add seasoning, dressing, basil and some salt & pepper.
• Add more salt/pepper as if necessary and add pinenuts.
• Can be served chilled or room temperature!

GREEN BEAN AND POTATO SALAD WITH PESTO

Steps:

• Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.
• Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
• While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes. Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

ROSETTA'S GREEN BEAN AND POTATO SALAD

Steps:

• Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
• Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
• When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

PESTO POTATO AND GREEN BEAN SALAD

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

POTATO AND GREEN BEAN SALAD

Steps:

• Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.

POTATO SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• Cook potatoes in large pot of boiling salted water until just tender; about 10 minutes.
• Add beans; cook 4 minutes longer.
• Drain well.
• Transfer vegetables to a large bowl and cool 10 minutes.
• Mix in pesto and green onions, tossing to coat.
• Cool completely.
• (Can be made 2 hours head. Cover; let stand at room temperature.).
• Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.