Pesto Potato & Green Bean Salad with Cherry Tomatoes, Kalamata Olives and Chickpeas
Potatoes are treated like the ugly stepchild in our household. Hubby won’t touch them with a ten foot pole unless they’re sliced thin and heavily fried and or/covered in cheese… basically, he can’t know it’s potato. And honestly, I don’t feel much more positively about them. Sweet potatoes are awesome, but white potatoes just taste like nothing to me.
Nutritionally, I think white potatoes have gotten an unfairly bad rap. Sure, they do you no favors when deep fried in oil and covered in salt, but naked and served in reasonable portions they’re an excellent source of potassium and contain many other vitamins and minerals. But who eats ’em naked? This pesto potato salad dresses them up without the help of the deep frier or unidentifiable liquid dairy products, and doubles down on the health benefits by combining them with oodles of veggies and legumes. This dish can be largely customized based on what’s ripe in your garden (or your little green CSA bag!) and is great served cold during the summer months!
Pesto Potato Salad with Green Beans, Chickpeas, Kalamata Olives & Cherry Tomatoes
A Messy Kitchen Original
Ingredients:
- 12 oz fingerling potatoes (halve or quarter the large ones)
- 2 cups green beans
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- ¼ cup sliced kalamata olives
- ¼ cup pesto
- Coarse salt and fresh ground pepper, to taste
How to:
- Boil the potatoes until just tender, don’t overcook (the potatoes will take longer, so I suggest doing separate from the green beans)
- Boil the green beans until just tender, don’t over cook! Strain and slice into 1” pieces.
- Combine remaining ingredients in a large bowl and toss well!
Serves 3-4
