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Green Potato Salad With Pesto

(post, Olga Beman)

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Spring makes me think of red skinned potatoes, salads and greens. Here's a recipe I came up with a while ago that screams Spring time: Green Potato Salad With Pesto.

6 red potatoes, cubed
16 ounces green and yellow beans
8 ounces peas
1/4 red onion, thinly sliced
prepared pesto, to taste

1. In a big pot of salted water cook potatoes until almost tender.
2. Add peas and beans to the potatoes and cook for 2 minutes.
3. Drain the vegetables, combine with red onion and pesto.
4. Serve warm.

Variations: My sister Anna suggested adding mustard to the salad. Boiled eggs will go well in this salad too. This salad is perfect for leftovers!