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(post, Olga Beman)
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. Ingredients 6 red potatoes, cubed 16 ounces green and yellow beans 8 ounces peas 1/4 red onion, thinly sliced prepared pesto, to taste Directions 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!