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Potato and Green Bean Salad with Arugula Pesto

Adapted from and Inspired by Michael Natkin’s book/blog, Herbivoracious

Yield:  Serves 4.

Potato Green Bean Pesto SaladIngredients:

For the vegetables:
 1 pound fingerling potatoes (or baby new potatoes – no larger than a golf ball)
 ½ pound haricots verts, halved and stem end trimmed

For the arugula pesto:
 2 cups arugula leaves (well packed)
 6 Tablespoons pignoli nuts
 2 garlic cloves, peeled
 1½ teaspoon salt
 ¾ cup extra virgin olive oil
 3 Tablespoons sour cream
 1½ Tablespoons lemon juice
 finely grated peel from one orange (about 2 teaspoons)


  1.  Make the arugula pesto. Place arugula, pignoli nuts, garlic, and salt in a food processor and pulse until they are combined into a grainy paste. With the processor running, add olive oil in a slow stream and continue processing until well combined. Add remaining ingredients and process until smooth. Remove to a bowl and refrigerate for an hour before serving. [Kitchen Goddess note: This recipe makes much more pesto than you need for the salad, but refrigerate the rest – or freeze it – for another occasion. Arugula pesto is a little too bitter for pasta, but great as a crudité dip for endive, carrots, red or yellow bell peppers, asparagus, etc. And it really brightens up scrambled eggs or a frittata.]
  2. Cook the vegetables. Put the potatoes (skins on) in a large saucepan with heavily salted water – as salty as the ocean – to cover 1-2 inches above the potatoes. Simmer gently for about 10 minutes, or until the potatoes can be easily pierced with a paring knife. Using a slotted spoon, remove the potatoes and return the water to a rolling boil. Add the haricots verts, and while they are cooking – only about 3 minutes, so hurry! – get a large bowl of ice water. Once the beans taste tender-crisp, plunge them briefly (about 30 seconds) into the ice bath – long enough to stop the cooking but not so long that they lose all their heat. Lay the beans out on paper towels to dry while you cut the warm potatoes into slices about ¼-inch thick.
  3. With a couple of wooden spoons, gently toss the vegetables with ¼ cup of the pesto, add kosher salt and freshly ground pepper to taste.


Recipe and photos courtesy of Lee Stokes at Spoon & Ink (

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