Love a potato salad? Us too. This pesto filled potato salad is our latest obsession and is super fresh - making it the ideal salad to serve at your next BBQ cook-up.
For more summer salad recipes, take a look at our gallery which will give you all the best inspiration and ideas for the warmer weather, or if you're wondering which supermarket won our annual BBQ taste tests, take a look at our results to find out.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
77
Ingredients
1
kg Jersey Royals, or other waxy new potatoes, larger ones halved
200g
fine green beans, trimmed and halved
150g
fresh basil pesto, we used Mattarello
Mattarello
Mattarello
Mattarello
3
spring onions, finely sliced
Directions
Step 1Bring a large pan of salted water to the boil and cook potatoes for 10-15min until tender. Add beans for final 4min of cooking. Drain, hold briefly under cold running water to stop beans overcooking, then drain again thoroughly.
Step 2Tip potatoes and beans into a large bowl, add pesto, spring onions and plenty of freshly ground black pepper; mix gently with your hands. Serve warm or at room temperature.
GET AHEAD
Make up to 4hr ahead; cover and keep at room temperature. Toss again before serving.
Time to cheat?
Not got enough time to make your own pesto? No problem! Use a store-bought version instead for a speedier step and this salad can be made in advance so you can save time if you're hosting.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
