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Published on May 01, 2018

Pesto Potato Salad

Pesto Potato Salad


  • 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


  1. Cook potatoes until tender, 14 -15 min, depending on size. 
  2. For last 5 minutes, add green beans. 
  3. Drain potatoes and green bean and rinse gently with cold water until cooled. 
  4. Add the mustard and stir gently. 
  5. Place potatoes and green beans in a large serving dish.  
  6. In a processor, pulse together the basil, parsley, nuts, parmesan cheese, olive oil, lemon juice, salt and pepper to make the pesto.
  7. 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

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