Potato Salad with Green Beans and Basil Pesto

Serves 6-8
Oval shaped Mediterranean potatoes are really good to use in this salad, otherwise use red skinned potatoes or any potato variety recommended for chips.
Recipe Category
Products in this recipe

Basil Pesto, Green Onion Seasoning

You will need

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

Method

Steam the potatoes until tender. Leave to cool. Skin and cut potatoes into small wedges. Season with Green Onion Seasoning.

Steam the beans until just tender but still bright green. Toss beans with Basil Pesto while still warm.

Gently toss with the dressed green beans, spring onions and olive oil. Serve at room temperature.