Chive Pesto Potato Salad
Updated October 10, 2023
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds baby potatoes, halved
Kosher salt (such as Diamond Crystal) and black pepper
8 ounces green beans or asparagus, cut into 1-inch pieces
¼ cup pine nuts
2 garlic cloves, peeled
1 cup packed parsley leaves
¾ cup extra-virgin olive oil
½ cup freshly grated Parmesan
½ cup chopped chives
2 tablespoons lemon juice
Nutritional analysis per serving (6 to 8 servings)
24 grams carbs; 6 milligrams cholesterol; 347 calories; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 4 grams fiber; 445 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
- Step 2
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
- Step 3
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
Comments
A phenomenal pairing with salmon. I added a little more garlic and a little less parsley—no chives. It came out delicious. Love the idea of adding green beans at the end of boiling potatoes. It was also very easy to prepare.
Delicious. Made as directed with asparagus and served with seared tuna. Might omit the Parm next time and add an extra squeeze of lemon for something slightly brighter with a bit more zing.
I made this for dinner last night with green beans and we enjoyed it. I made early in afternoon and then set it out before dinner to come to room temperature. Unlike other commentators I would use less garlic next time. Also, next time I will add some grape tomatoes to mix in with it as I think that would have been good. It's a keeper for me.
Delish! Made as written except used only 1/2 cup olive oil, and I think you could use even less. Maybe save and add in a bit of potato water if needed, as one does with pasta water. Made a great September picnic supper with smoked salmon on rye crackers, and Marian’s plum torte to finish.
Excellent accompaniment to grilled steaks – served as starch and vegetable. Toasted the pine nuts a bit; used all the chives my plant had plus some basil and scallion greens (illustrating the diversity and versatility of pesto); dried the potatoes on a sheet pan with a rack; cooked green beans separately (70 seconds in rapidly boiling salted water then into an ice water bath). A hit! Guests asked for the recipe. It goes into my favorites list.
I'm not big on pine nuts so I subbed a mix of pistachio and almonds, worked like a charm!