Potato Salad with Green Beans and Pesto

I love when a recipe doesn’t disappoint!  I would say eating this when it’s warm is the best but I’m sure it’s pretty scrumptious room temperature or cold.  We served this as a side with Tempe Onion Paprikash.  A great way to eat green beans!

Potato Salad with Green Beans and Pesto

(Adapted Jamie Deen’s recipe)

2  - 1/2            pounds baby red new potatoes, scrubbed and cut in half

4                     ounces fresh basil leaves (4 cups loosely packed basil)

1/2                  cup extra-virgin olive oil

1/2                  cup chopped pine nuts

1/4                  cup soy Parmesan

1                     large clove garlic, peeled

                       freshly ground black pepper

1 -1/2              pounds green beans, ends trimmed, cut into half

Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.

Add the basil, olive oil, pine nuts, soy parmesan, garlic and some salt and pepper to a bowl of a food processor, pulse until smooth.

Add the pesto to the still warm potatoes and toss all together.  Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.