Chive Pesto Potato Salad
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds baby potatoes, halved
- Kosher salt (such as Diamond Crystal) and black pepper
- 8ounces green beans or asparagus, cut into 1-inch pieces
- ¼cup pine nuts
- 2garlic cloves, peeled
- 1cup packed parsley leaves
- ¾cup extra-virgin olive oil
- ½cup freshly grated Parmesan
- ½cup chopped chives
- 2tablespoons lemon juice
Nutritional analysis per serving (8 servings)
347 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
- Step 2
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
- Step 3
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
Comments
A phenomenal pairing with salmon. I added a little more garlic and a little less parsley—no chives. It came out delicious. Love the idea of adding green beans at the end of boiling potatoes. It was also very easy to prepare.
I made this for dinner last night with green beans and we enjoyed it. I made early in afternoon and then set it out before dinner to come to room temperature. Unlike other commentators I would use less garlic next time. Also, next time I will add some grape tomatoes to mix in with it as I think that would have been good. It's a keeper for me.
Delicious. Made as directed with asparagus and served with seared tuna. Might omit the Parm next time and add an extra squeeze of lemon for something slightly brighter with a bit more zing.
Delicious, easy, one pot recipe! Only made a few minor changes: Added more garlic. Subbed walnuts for pine nuts, bc that’s what I had. Added lemon zest with the lemon juice, bc I always do. Plus a pinch of red pepper flakes. SO GOOD!
Used basil instead of parsley. Used walnuts instead of pine nuts and scallions instead of chives. Excellent recipe!
I’ve made this a few times and it’s a huge hit! I replaced the pine nuts with pistachios and chuck all the pesto ingredients into a blender at the same time (big chunk of parm included) and blend until smooth.