Brightening the flavor with vinegar and a good helping of salt and pepper keep this from bland-dom (a critique of many pesto potato salads), and the green beans provide the perfect antidote to those carb-phobic types.Ĥ pounds small Yukon gold or red-skinned potatoes, quarteredġ pound green beans, cut into one-inch segmentsĢ bunches of basil (about one ounce each)Ħ tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamicĬook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Even the best store-bought stuff lacks the flavor wallop of making your own - they may look green, but turn out to be mostly oil - and with basil inching its way towards Greenmarkets, it’s more delicious than ever to make your own. Okay, I can’t insist, but I do highly recommend it. Now, I’m going to have to insist that you make your own pesto. One year ago: Molly’s Dry Rubbed Ribs Īdapted so wildly from this recipe that they’re no longer on speaking terms It was delicious and summery and my only regret was not taking any of the leftovers home so I could eat it today for lunch. I played around with it a little, deconstructing the pesto so the toasted pine nuts became a crunchy garnish and finishing it with wide flakes of parmesan. But what captivated me about it was the play on that Ligurian pasta dish called trofie with potatoes, pesto and green beans that several readers notes when I made a riff on it a couple month ago. This recipe comes courtesy of my green tomato and okra-frying friend Ang, who says it’s her go-to favorite. Oh, and now there’s this pesto too, just perfect for the mayo-phobic out there and look, it has green beans! It must be healthy. Then there’s the stepped-up dilled version, where you start by making your own cucumber pickles the night before and then finish it with radishes. There’s that everything-but-the-kitchen-sink version, with its pickles and onions and vinegar and mayo and mustard and celery and then hard-boiled eggs, as if there were a risk of potato salad monotony. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.If you think my slaw affliction is bad, let me introduce you to my potato salad habit. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. ![]() (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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