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This easy gluten-free Green Bean Potato Salad with Sun-Dried Tomato Pesto makes an outstanding side dish to take to a summer picnic or potluck because it has no mayo and only 5 ingredients.
This Green Bean Potato Salad with Sun-Dried Tomato Pesto recipe features:
- A delicious Gluten-Free side dish
- Gourmet ingredients, such as Sun-Dried Tomato Pesto
- Only 5-ingredients
- Easy planning because it can be made ahead of time.
- No mayonnaise so it would be great for a picnic
- Potato Salad with a Mediterranean flair
- Amazing flavor and taste!
Summertime is here! Picnics, potlucks, and grilling are on the agenda. With the 4th of July coming up, we need a good side dish to go with all the wonderful grilled foods. For me that calls for potato salad, but not just any potato salad. I wanted a super easy, unique yet flavorful potato salad. This Green Bean Potato Salad with Sun-Dried Tomato Pesto meets all my requirements.
If you follow my blog, you have likely noticed that I have been on a potato salad kick lately. There was the Greek Potato Salad, Easy Picnic Potato Salad, and now this Green Bean Potato Salad with Sun-Dried Tomato Pesto.
With only 20 minutes of cooking, and 5 ingredients (potatoes, green beans, sun-dried tomato pesto, olive oil, and parsley), you can have a gourmet side dish that is perfect for any barbecue, potluck, or picnic.
The great thing is that just about everyone can eat it because it is gluten-free and vegetarian.
Where will you be taking this Green Bean Potato Salad with Sun-Dried Tomato Pesto?
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Recipe
Ingredients
- 1-1/2 pounds new potatoes washed and cut into bite-sized chunks
- 1 pound green beans trimmed and cut into 1-inch pieces
- 1/2 cup Sun-Dried Tomato Pesto
- 2 Tablespoons olive oil
- Chopped parsley or dried parsley flakes to garnish
Instructions
- Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
- Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.
Looking for more potato salad ideas? Try these recipes.
Easy Picnic Potato Salad
(Classic / Traditional Potato Salad)
Dr Pepper Maple Mustard Chipotle BBQ Chicken
Asian BBQ Burger with Sriracha Mayo
Kathy Clark says
Your green bean potato salad looks delicious.
Michele says
Thank you!
Abby says
I haven’t been able to find a sun-dried tomato pesto. Can I use a sun-dried tomato bruschetta topping instead?
Michele says
Hi Abbey, I’m sorry you couldn’t find the sun-dried tomato pesto. I bet it would taste good with the Sun-dried tomato bruschetta topping. It may be a little different than my recipe, but I bet it will be delicious.
Abby says
Luckily, I found the pesto at Wal-Mart, so I was able to make the recipe as you have it, and it was great! With some grilled chicken breast, it was a nice small healthy dinner for me for a few days. Going in my”keep” box!
Michele says
I’m so happy you found the pesto and that you liked it. It goes really well with grilled chicken. Thanks for circling back around to let me know.
Nancy says
Loved this salad with the sundried tomato pesto. I did add extra steaming time as the beans/potatoes were still a little too crunchy for our tastes. I also chose to cool them off slowly and then add the pesto while they were still a little warm. It helped the pesto to adhere to the beans and potatoes. I also reduced the amount of pesto a little bit and did not add the extra oil as the pesto was quite oily itself. This is one of those salads that you can’t get enough of. Definitely a salad that I will make again soon. Hope you don’t mind the minor changes.
Adele says
How far in advance can you make this salad.
Michele says
Hi Adele,
I usually make the salad about 1 to 2 hours before serving. However, you could cook the potatoes and green beans a day or two ahead of time, but I would wait to assemble and toss them with the dressing until the day you are ready to serve.
Thanks,
Michele
Paige says
I am not a good cook and this came out beautifully! This will be a new go-to for potluck dinners! Thank you!