Pesto Potato Salad
Pesto Potato Salad
Ingredients:
- 3 lb. baby golden potatoes
- 3 large eggs, hard-cooked
- 8 oz fresh green beans, cleaned and broken in half
- 1/3 cup fresh basil
- 1/3 cup fresh parsley
- 1/3 cup fresh mint (optional)
- 1/3 cup walnuts or pine nuts
- ¼ cup Parmesan cheese
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 clove garlic
- 1-2 tsp Kosher salt (optional)
- ¼ tsp black pepper
- 1 T whole grain mustard
- 1 cup grape tomatoes, cut in half
- Lemon wedges to garnish
Directions:
- Cook potatoes until tender, 14 -15 min, depending on size.
- For last 5 minutes, add green beans.
- Drain potatoes and green bean and rinse gently with cold water until cooled.
- Add the mustard and stir gently.
- Place potatoes and green beans in a large serving dish.
- In a processor, pulse together the basil, parsley, nuts, parmesan cheese, olive oil, lemon juice, salt and pepper to make the pesto.
- Slice eggs and layer over potatoes and green beans. Spread tomatoes over top and spoon pesto over all.
Makes: 16, ½ cup servings
Nutrition: 141 cals, 5 gm protein, 6.3 gm fat; 1.3 gm saturated fat, 125 mg sodium, 2.2 gm fiber