Warm Potato Salad Primavera
By
Joan Hunt
@vegancook
1
This is another recipe from vegetarian times magazine. this is a great summer time meal. and good for pot luck and picnics.
Ingredients
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PESTO
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1 1/2 cpacked baby arugula
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3/4 cpacked baby spinach
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3/4 cpacked fresh basil
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1 clovegarlic, minced (1 tsp.)
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1/4 ctoasted walnut pieces
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2 tsplemon juice
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3 Tbspolive oil
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POTATO SALAD
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1 1/2 lbred new potatoes, halved
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3/4 lbfresh green beans, trimmed (3 cups)
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2 tspolive oil
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1/2 largefennel bulb, thinly sliced (2 cups)
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1 largeshallot, thinly sliced (1/3 cup)
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3 Tbspdiced sun-dried tomatoes
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1/8 tspred pepper flakes
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3/4 cquartered cherry tomatoes
How to Make Warm Potato Salad Primavera
- To make Pesto:
- 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.
- To make Potato Salad:
- 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.
- 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.
- Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.
About Warm Potato Salad Primavera
Course/Dish: Other Main Dishes Lettuce Salads Potato Salads Other Salads Vegetable Appetizers Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
