Pesto Potato Salad with Green Beans

Mediterranean potatoes are really good to use in this salad, otherwise use red potatoes or any potato variety recommended for chips.


  • 1 kg potatoes, unpeeled
  • 250 g green beans, trimmed and cut into 2 cm lengths on the diagonal
  • ¼ cup (60 ml) Ina Paarman's Basil Pesto
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • ¼ cup (60 ml) finely sliced spring onions
  • 2 T (30 ml) olive oil

Steam the potatoes until tender. Leave to cool. Steam the beans until just tender but still bright green. Toss beans with Pesto while still warm.

Skin and cut potatoes into small wedges. Season with Green Onion Seasoning. Gently toss with the dressed green beans, spring onions and olive oil. Serve at room temperature.



Also lovely served hot as a vegetable accompaniment to braaied chicken.

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