warm potato salad primavera

Name: Warm Potato Salad Primavera
Yield: 8
Ingredients: ## PESTO; 1 1/2 cup(s) packed baby arugula; 3/4 cup(s) packed baby spinach; 3/4 cup(s) packed fresh basil; 1 clove(s) garlic, minced (1 tsp.); 1/4 cup(s) toasted walnut pieces; 2 teaspoon(s) lemon juice; 3 tablespoon(s) olive oil; ## POTATO SALAD; 1 1/2 pound(s) red new potatoes, halved; 3/4 pound(s) fresh green beans, trimmed (3 cups); 2 teaspoon(s) olive oil; 1/2 large fennel bulb, thinly sliced (2 cups); 1 large shallot, thinly sliced (1/3 cup); 3 tablespoon(s) diced sun-dried tomatoes; 1/8 teaspoon(s) red pepper flakes; 3/4 cup(s) quartered cherry tomatoes

(2 RATINGS)

124 Pinches 1 Photo

Joan Hunt

Youngsville, NC

Updated on Apr 12, 2011

This is another recipe from vegetarian times magazine. this is a great summer time meal. and good for pot luck and picnics.

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yield 8 servings

Ingredients

PESTO
1 1/2 cups packed baby arugula
3/4 cup packed baby spinach
3/4 cup packed fresh basil
1 clove garlic, minced (1 tsp.)
1/4 cup toasted walnut pieces
2 teaspoons lemon juice
3 tablespoons olive oil
POTATO SALAD
1 1/2 pounds red new potatoes, halved
3/4 pound fresh green beans, trimmed (3 cups)
2 teaspoons olive oil
1/2 large fennel bulb, thinly sliced (2 cups)
1 large shallot, thinly sliced (1/3 cup)
3 tablespoons diced sun-dried tomatoes
1/8 teaspoon red pepper flakes
3/4 cup quartered cherry tomatoes

How To Make warm potato salad primavera

Step 1

To make Pesto:

Step 2

Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
Step 3

To make Potato Salad:
Step 4

Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
Step 5

Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
Step 6

Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.
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