Taste of the Ozarks: Spring Green Potato Salad
SPRINGFIELD, Mo. (KY3) - Check out this dish for St. Patrick’s Day.
1 pound tiny yellow new potatoes, sliced 1/4 inch thick
1 pound green beans, trimmed
¼ cup purchased basil pesto
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 8 ounce tub fresh Ciliegine (cherry-size) mozzarella, drained and halved
¼ cup pine nuts, toasted
Torn fresh basil (optional)
In a large saucepan, combine sliced potatoes and a dash of salt. Cover with cold water. Bring to a boil; reduce heat. Cover and simmer just until tender, about 10 minutes. Drain potatoes well and cool completely. (You can spread them out on a baking sheet to cool more quickly.)
Meanwhile, bring a saucepan of lightly salted water to a boil. Add beans; simmer just until tender, five minutes. Drain beans and immediately place in a bowl of ice water to stop the cooking. Drain well; pat dry.
In a small bowl, whisk together pesto, vinegar, olive oil and kosher salt. In a large bowl, combine potatoes, beans and mozzarella. Drizzle with two-thirds of the dressing; toss to coat. Transfer to a platter. Drizzle with remaining dressing. Top with pine nuts and, if desired, basil.
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