Wednesday, July 24, 2013

Pesto Potato Salad

This salad is basically an Americanized version of Salad Nicoise but I can't think of a way to say Salad Nicoise and still make you interested in this post because of this recipe 2 years ago .  However, I really can't express how delicious American potato salad can be when you remove the mayonnaise.  Swapping in pesto is really a great option this time of year when you want to be more figure friendly.  You can make this without the ham if you want this to be vegetarian friendly too.  What are you waiting for?  Go make this now.

Ingredients for 4 as a light dinner

6 medium yukon gold potatoes cut into sixths (or whatever you prefer)
1/2 lb green beans, ends trimmed, then cut into 2 inch pieces
1 small squash, diced
1 cup cherry tomatoes, halved
1 small onion, diced
1 cup of pesto
2-3 pieces of black forest ham, torn into pieces
1 hardboiled egg
olive oil

1. Start by making your hardboiled egg (the Rachel Ray way).  Put an egg or two in a pot of cold water, put on the stove and heat until boiling.  When boiling, turn off the heat and wait 10 minutes.  Drain in and ice bath.  You have a boiled egg.
2. Meanwhile fill another pot of water with cold water.  Add cubed potatoes and cook until water is boiling and potatoes can be pierced with a knife (about 25 minutes).  You don't want these too mushy, so keep an eye on them.
3. At the last 2 minutes of the boiling, add the chopped green beans.
4. Drain beans and potatoes and set aside
5. In the same pot, heat some olive oil.  When hot add tomatoes, onion and squash and saute about 4-5 minutes until soft.
6. Add potatoes, beans, and sauteed mixture together in a bowl and dollop pesto evenly over the veggies.  Mix carefully, using a bit of olive oil if you need to make the pesto more pliable.
7. Add crumbled hardboiled egg and evenly distribute torn pieces of the ham.
8. Salt and pepper to taste and serve while warm.

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