New Potato Salad with Beans & Pesto
You'll love this recipe for New Potato Salad with Beans and Pesto, which is a tasty twist on a classic side. Perfect for when you're entertaining or need to take a plate.
Ingredients
- 750 grams new potatoes
- 1/2 red onion, sliced thinly
- 150 grams beans, blanched
- 150 grams feta, crumbled
- 1/2 cup slivered almonds or pine nuts, toasted
- 1 tablespoons lemon zest
- 1/2 cup basil leaves
- 1/2 cup pesto
- 2 tablespoons lemon juice
- 750 grams new potatoes
- 1/2 red onion, sliced thinly
- 150 grams beans, blanched
- 150 grams feta, crumbled
- 1/2 cup slivered almonds or pine nuts, toasted
- 1 tablespoons lemon zest
- 1/2 cup basil leaves
- 1/2 cup pesto
- 2 tablespoons lemon juice
- Step 1 of 4Place the potatoes into a large pot of salted water. Bring it simmer for 10-15 minutes until a knife will easily insert into the potatoes. Remove from stove top and drain.
- Step 2 of 4Into a large bowl, place the cooled potatoes with the sliced onion, beans, feta (if using), most of the almonds or pine nuts and zest.
- Step 3 of 4To make the dressing, in a small bowl, combine the pesto and lemon juice. Pour dressing over the salad and gently combine.
- Step 4 of 4Serve with the remaining nuts and a sprinkle of basil leaves on top.
Method
- Step 1 of 4Place the potatoes into a large pot of salted water. Bring it simmer for 10-15 minutes until a knife will easily insert into the potatoes. Remove from stove top and drain.
- Step 2 of 4Into a large bowl, place the cooled potatoes with the sliced onion, beans, feta (if using), most of the almonds or pine nuts and zest.
- Step 3 of 4To make the dressing, in a small bowl, combine the pesto and lemon juice. Pour dressing over the salad and gently combine.
- Step 4 of 4Serve with the remaining nuts and a sprinkle of basil leaves on top.
Nutrition per serving
989 Kilojoules
Protein9 grams
Fat15 grams
Carbs15 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Place the potatoes into a large pot of salted water. Bring it simmer for 10-15 minutes until a knife will easily insert into the potatoes. Remove from stove top and drain.
- Step 2 of 4Into a large bowl, place the cooled potatoes with the sliced onion, beans, feta (if using), most of the almonds or pine nuts and zest.
- Step 3 of 4To make the dressing, in a small bowl, combine the pesto and lemon juice. Pour dressing over the salad and gently combine.
- Step 4 of 4Serve with the remaining nuts and a sprinkle of basil leaves on top.