Creamy Pesto, Potato, Pea and Green Bean Salad 

This creamy pesto, potato, pea, and green bean salad is a delicious medley of summer flavours that’s perfect to take to your next picnic or enjoyed alongside some simple barbecued meat.

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Pre-boil 1kg baby potatoes (allow to cool completely before storing in an airtight container in the fridge)

  1. Add the potatoes to a large pot of water with 1 tsp of salt. Bring to a boil and let cook for 10-15 minutes until the potatoes are tender and a fork goes through them easily. Drain well and set aside to cool.

 

Make the creamy pesto sauce (store in an airtight container in the fridge).


Ingredients

  • 5 tbsp basil pesto 
  • 3 Tbsp mayonnaise 
  • 1 Tbsp red wine vinegar 
  • Salt and pepper


Method

  1. Add all the ingredients to a small container and mix well to combine. 
  • You can either make our home-made basil pesto or use store-bought for a quick and easy option. We love the pesto from the brand Genose as it uses olive oil instead of vegetable oil. 

Protein

  • Serve alongside your favourite barbecued meat. This is delicious alongside our Honey Mustard Chicken Skewers or some good quality sausages.

  • Add some hard-boiled eggs to the salad.

  • Add some cooked bacon.
Ingredients
  • 1kg baby potatoes (cut into quarters)
  • 250g green beans (ends removed)
  • 1 cup frozen peas
  • 2 Tbsp toasted pine nuts
  • 5 Tbsp basil pesto 
  • 3 Tbsp mayonnaise 
  • 1 Tbsp red wine vinegar 
  • Salt and pepper

 

Optional toppings

Method
  1. Add the potatoes to a large pot of water with 1 tsp of salt. Bring to a boil and let cook for 10-15 minutes until the potatoes are tender and a fork goes through them easily. Drain well and set aside to cool.

  2. Steam the green beans and peas together for 3 minutes until the green beans are just cooked through. Once cooked, add to a large bowl of iced water to stop them from overcooking and to cool them down.

  3. To make the sauce add the pesto, mayo and red wine vinegar to a small bowl and mix well to combine.

  4. Add the potatoes, beans and peas to a large salad bowl and then add the sauce. Gently toss to combine.

  5. Top with the pine nuts, shaved parmesan and pickled onions (if using). 
Variations

Protein

  • Serve alongside your favourite barbecued meat. This is delicious alongside our Honey Mustard Chicken Skewers or some good quality sausages.

  • Add some hard-boiled eggs to the salad.

  • Add some cooked bacon.

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