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Published on July 05, 2017

Green bean and pesto potato salad recipe

Makes 7 servings


  • 1 ½ lbs. baby red potatoes
  • 2 cups fresh green beans cut into 1" pieces
  • ½ cup pesto
  • 2-4 Tbsp. chopped red onions to taste


Cut each potato into four equal pieces and place the potatoes in a medium pot. Cover the potatoes with cold water and bring to a boil uncovered on the stove and cook until tender but not mushy.

Remove the potatoes from the water and place in a medium bowl. Return water to a boil. Add the green beans and cook for one to two minutes, until they are bright green and still crisp.

Remove the green beans from the pot and mix with the potatoes. Add the pesto and onions and gently mix.

Nutrition analysis per serving: 180 calories, 8 g fat, 5 g protein, 21 g carbohydrate, 1 g fiber, 160 mg sodium

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