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Pesto Potato Salad with Green Beans

Pesto Potato Salad with Green Beans

  • Author: Abra
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 10 1x
  • Category: side
  • Method: none
  • Cuisine: American


Fresh basil pesto with almonds is the perfect pair to creamy potatoes and crunchy green beans in this quick and easy Pesto Potato Salad.


  • 2 lbs. red skinned potatoes
  • 1 lb. green beans, trimmed and cut in half
  • 4 scallions, thinly sliced


  • 1/4 cup raw almonds
  • 1 garlic clove
  • 2 cups packed fresh basil leaves
  • 1/2 cup good olive oil
  • 1/4 cup plus 2 tbsp grated pecorino romano cheese
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt


  1. In a large pot boil potatoes (whole) until easily pierced with a fork, about 20-25 minutes depending on the size of your potatoes, mine were small to medium.
  2. In the last few minutes of cooking the potatoes add the green beans to the potato pot and cook for 4 minutes.
  3. Drain potatoes and green beans in a large colander and set aside to cool.
  4. In the meantime prepare the pesto: Combine almonds, garlic, and basil in a food processor and process until very finely chopped.
  5. With machine running slowly drizzle in olive oil and process until well combined.
  6. Add remaining ingredients (cheese, salt, and pepper) and gently process until just combined. If you find your pesto is too thick you can add a bit more olive oil or even a few splashes of veggie stock works well.
  7. Dice potatoes into bite size pieces (I keep the skin on) and add to a large bowl with sliced scallions, green beans, and pesto. Stir well to combine.
  8. Top with additional basil and slivered almonds (optional) serve immediately.

Keywords: pesto potato salad