Green Bean Potato Salad with Sun-Dried Tomato Pesto
This amazingly easy, 5-ingredient, gluten-free Green Bean Potato Salad with Sun-Dried Tomato Pesto is perfect for a picnic or potluck side dish.
Servings 6
Calories 127kcal
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.
Nutrition
Calories: 127kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 197mg | Potassium: 319mg | Fiber: 4g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 1mg