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Potato Salad With Green Beans and Pesto

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“In 'Summer Gatherings' by Rick Rodgers”
1hr 10mins

Ingredients Nutrition


  1. Make the pesto--with the machine running, drop the garlic through the feed tube of a food processor.
  2. Add the nuts and cheese, and process until the nuts are finely chopped.
  3. Add the basil.
  4. With the machine running, gradually add the oil, scraping down the sides of the work bowl as needed, to make a thick paste; season with salt and pepper to taste.
  5. Transfer the pesto to a shallow container and smooth the pesto; pour a thin film of olive oil over the pesto to discourage discoloration.
  6. Cover the container and refrigerate until ready to use (the pesto can be stored for up to 3 weeks, covered and refrigerated; bring to room temperature before using).
  7. Salad--bring a large pot of lightly salted water to a boil over high heat.
  8. Add the green beans and cook until tender, about 4 minutes.
  9. Using a skimmer or wire strainer, remove the green beans from the water and transfer to a bowl of cold water; drain and pat dry with paper towels.
  10. Add the potatoes to the water and return to a boil.
  11. Decrease the heat to medium and simmer the potatoes until they are tender when pierced with a sharp knife, about 25 minutes.
  12. Drain the potatoes in a colander and rinse under cold water until easy to handle.
  13. Slice the warm potatoes into 1/2-inch thick rounds and transfer to a medium bowl.
  14. Whisk 3 tablespoons pesto, the vinegar, and oil together.
  15. Pour over the potatoes, add the green beans, and mix.
  16. Season with salt and pepper to taste.
  17. Cover with plastic wrap pressed directly on the surface of the salad and cool.
  18. Sprinkle with the basil and serve at room temperature.

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