Potato Salad with Runner Beans and Pesto

*Potato Salad with Runner Beans and Pesto*
Serves 4

I love the flavours of summer . . . new potatoes, runner beans . . . always a delicious combination,especially when paired a lovely Pesto sauce.

2 pounds of yellow fleshed potatoes (Yukon gold or charlotte)
1 pound runner beans, trimmed and cut into 1 inch pieces
1 cup Pesto sauce (I like to make my own, but if you have to
buy it don’t use the jarred kind, try to buy the fresh one,
available in the refrigerator section of the store)
¼ cup finely chopped spring onions
4 TBS white balsamic vinegar
2 TBS toasted Pine nuts
Salt and freshly ground black pepper to taste

Put the potatoes into a pot of lightly salted water and bring to a boil. Reduce the heat and cook until just tender, about 10 minutes or so. Add the runner beans and cook for about 4 minutes longer. Drain well.

Transfer the vegetables to a large bowl, cutting the potatoes into smaller chunks if large, and allow them to cool for 10 minutes. Mix in the pesto and the spring onions, tossing to coat. Set aside to cool completely.

Just before serving, mix in the vinegar, pine nuts and season to taste with salt and freshly ground black pepper. Serve at room temperature.
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