Pesto Potato Salad

This Pesto Potato salad is the kind of dish everyone reaches for again and again. Made with tender baby potatoes and crisp green beans, it’s fresh, flavorful, and satisfying without being heavy. The bright, herby pesto transforms simple ingredients into something special, making it a standout side for any meal.

People love it because it’s versatile—it works warm, chilled, or at room temperature—and it pairs beautifully with everything from weeknight dinners to weekend barbecues. It’s quick to make, keeps well for a day or two, and brings color, flavor, and a little bit of elegance to an everyday meal. Even on the second day, when the beans soften a little, the bold flavors of the pesto make it just as appealing. Pesto recipe: Pesto with Walnuts and Pecorino For more side salad recipes look no further: Couscous and Chickpea Salad Kidney Bean Salad
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 1.5-2 lb baby potatoes
  • 1 tsp salt (Add to the water while boiling the potatoes.)
  • 1/2 lb /8oz green beans (Cut into 1 inch pieces.)
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 3 tbsp pesto
  • chives (Chopped for garnish)
    • Pesto
  • 1 package of basil 2.5oz/71g (Tear off all the leaves, discard the stems.)
  • 1/8 cup wallnuts ot pinenuts
  • 1/8 cup pecorino romano or parmesan cheese (Cut into cubes.)
  • 1/4 cup olive oil
Instructions
    Pesto
  1. You can use store-bought pesto for this recipe. If you prefer to make your own, follow these steps: Wash the basil and pat it dry with a paper towel. Remove the leaves from the stems and discard the stems. Set the leaves aside. In a food processor, pulse the nuts and cheese until they are finely ground. Add all of the basil leaves and switch the processor from pulse to ON. While the processor is running, slowly add the olive oil in a small, steady stream. This helps properly emulsify the sauce. Continue processing until the pesto forms a thick paste. It should not be too watery or too dry. Transfer the pesto to an airtight container and pour a thin layer of olive oil on top to prevent the color from turning gray.
    2. Making the salad
  2. Place the potatoes in a large pot and add salted water until it covers the potatoes by about 2 inches. Bring the water to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the potatoes are very tender in the center (about 8–12 minutes). During the last 1–2 minutes, add the green beans to the pot. Drain everything, return it to the hot pot, and let it sit for about 2 minutes so the moisture evaporates and the vegetables become very dry.
  3. Slice the warm potatoes in half and place them in a large bowl with the green beans. Add the pesto, salt, and pepper to taste, along with 1 tablespoon of lemon juice. Stir everything well until the potatoes and green beans are evenly coated. Sprinkle chopped chives over the top before serving for extra flavor and garnish. Serve warm, or save it and serve later the same day.