How to Make Potato Salad with Parsley Pesto – 06/13/2023 – Food

This homemade pesto is made with fresh chives and parsley in place of basil. It’s a lively sauce, great for potatoes. Green beans or asparagus are added to the potatoes in the last minutes of cooking, in an easy one-pot preparation.

After draining, veggies and potatoes are returned to the hot pot to dry in the residual heat—meaning your potato salad won’t be watery. Toss the potatoes with the pesto while they are hot so they absorb the flavors better. This recipe is highly adaptable: use any vegetables on hand, such as peas, corn, and broccoli.

Ready in less than an hour, this dish goes well with barbecue, hamburgers, grilled chicken or even seafood. Also, it tastes better when it “rests” a little and its flavors meld together – then you can bring it to the table and it will gain more flavor over time.

Prepare the salad early in the morning, or even the night before, then mix again or pile just before serving.

POTATO SALAD

Performance: 6 to 8 servings
Preparation time: 45 minutes

Ingredients

• 1 kg of sweet potatoes, cut in half
• Salt and black pepper to taste
• 230 g green beans or asparagus, cut into 2.5 cm pieces
• ¼ cup of pine nuts
• 2 peeled garlic cloves
• 1 cup parsley leaves (tea)
• ¾ cup of extra virgin olive oil (tea)
• ½ cup grated fresh parmesan
• ½ cup chives (chopped)
• 2 tablespoons lemon juice

Method of preparation

1. In a large pot, toss the potatoes with enough salted water so they are covered by more than 2 inches; bring to a boil over high heat. Reduce the heat and cook until the potatoes are completely soft in the center (8 to 12 minutes), adding the string beans or asparagus for the last 1 to 2 minutes of cooking. Drain, return the mixture to the hot pan and let stand until dry, about 2 minutes (being careful not to burn)
2. Meanwhile, in a food processor, puree the pine nuts and garlic until finely chopped. Add the parsley and beat, scraping down the sides and bottom of the bowl until well blended. With the appliance on, drizzle with olive oil and beat until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
3. Add hot potato mixture to pesto and season with salt and pepper. Mix. The salad can be made three hours in advance and kept in the refrigerator. Bring to room temperature and stir before serving.

_{Translated by Luiz Roberto M. Gonçalves}