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warm potato salad primavera

(2 ratings)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

This is another recipe from vegetarian times magazine. this is a great summer time meal. and good for pot luck and picnics.

(2 ratings)
yield 8 servings

Ingredients For warm potato salad primavera

  • PESTO
  • 1 1/2 c
    packed baby arugula
  • 3/4 c
    packed baby spinach
  • 3/4 c
    packed fresh basil
  • 1 clove
    garlic, minced (1 tsp.)
  • 1/4 c
    toasted walnut pieces
  • 2 tsp
    lemon juice
  • 3 Tbsp
    olive oil
  • POTATO SALAD
  • 1 1/2 lb
    red new potatoes, halved
  • 3/4 lb
    fresh green beans, trimmed (3 cups)
  • 2 tsp
    olive oil
  • 1/2 lg
    fennel bulb, thinly sliced (2 cups)
  • 1 lg
    shallot, thinly sliced (1/3 cup)
  • 3 Tbsp
    diced sun-dried tomatoes
  • 1/8 tsp
    red pepper flakes
  • 3/4 c
    quartered cherry tomatoes

How To Make warm potato salad primavera

  • 1
    To make Pesto:
  • 2
    Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
  • 3
    To make Potato Salad:
  • 4
    Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
  • 5
    Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
  • 6
    Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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