Warm Vegetable Potato Salad With Walnut Pesto Vinaigrette
From midgelet 15 years ago
- 20 minutes to make
- Serves 6
Differently delicious warm potato salad loaded with various good for you veges. From a California newspaper recipe
Ingredients
- The pesto vinaigrette shopping list
- 2 cloves garlic, peeled shopping list
- 1 teaspoon kosher salt plus more to taste shopping list
- 2/3 bunch basil, leaves only (about 2 cups) shopping list
- 1/4 cup toasted walnuts shopping list
- 1/3 cup grated parmesan cheese shopping list
- Zest and juice of 1 lemon shopping list
- 1/2 cup extra virgin olive oil or more if needed shopping list
- Freshly ground black pepper, to taste shopping list
- The salad shopping list
- 4 medium waxy potatoes, about 2 pounds shopping list
- 3 medium-size mixed summer squash (yellow and zucchini) shopping list
- 1/2 pound thin green beans, trimmed shopping list
- 1/2 red onion, sliced thin shopping list
- 3 medium heirloom tomatoes, in different colors, cut into chunks. shopping list
- But any red ripe will do shopping list
How to make it
- For the pesto vinaigrette:
- Put the garlic and salt in the mortar and ground to a paste with the pestle.
- Add basil leaves, a few at a time, pounding and churning in the mortar as you go.
- When all the basil has been incorporated, add the walnuts, pounding and incorporating with the mixture.
- Add the cheese and stir with the pestle until blended.
- Mix in the lemon zest and juice, then add oil, a little at a time, until you reach the desired consistency.
- You want it to be well blended, but loose enough to pour over the salad like a dressing.
- Add more olive oil if necessary, and season to taste.
- For the salad: In a medium saucepan, cover potatoes with cold water by at least 2 inches, and salt the water generously.
- Bring to a hard simmer over medium heat, and cook until potatoes are tender can be easily pierced with a knife, but still hold their shape, about 20 minutes.
- Drain and set aside until cool enough to handle.
- At the same time, bring a large pot of salted water to a boil.
- On a mandoline set to a 3/8-inch thickness, slice the yellow squash and zucchini into rounds.
- Drop into boiling water and blanch for about 2 minutes, until slightly softened.
- Lift out with a spider or other handheld strainer, and place into a bowl.
- Immediately put the green beans into the same boiling water and cook for 3 minutes, then remove with the spider and add to the bowl.
- Add the red onion to the bowl and set aside.
- When the potatoes are ready to handle, peel, then slice against the mandoline into 3/8-inch rounds.
- Be very careful, as the potatoes will break easily.
- Add to the bowl with the other vegetables very gently.
- Toss with the pesto vinaigrette, very gently, until well coated. Lightly toss in the tomatoes at the last minute, taste for seasoning, and serve immediately.
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- jenniferbyrdez Kenner, LA
- momo_55grandma Mountianview, AR
- chefmeow Garland, TX
- frodo Meadville, MS
- eclaires Chicago, IL
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 5 people-
good flavors 5 pts
frodo
in meadville loved it
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I love potato salads and I especially like them warm. This one sounds great and has some many fine ingredients. Yummers and a high 5.
chefmeow
in Garland loved it
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great yummy tater salad thans bunches
momo_55grandma
in Mountianview loved it
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