Slice boiled new potatoes, then toss with blanched green beans, fresh mozz and pine nuts. Dress in purchased pesto, brightened with red wine vinegar. Brilliant!

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

30 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • 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, 5 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.


For better flavor and color, look for a fresh refrigerated pesto rather than jarred pesto.

Nutrition Facts

299 calories; fat 20g; cholesterol 28mg; saturated fat 7g; carbohydrates 19g; mono fat 4g; poly fat 3g; insoluble fiber 3g; sugars 4g; protein 10g; vitamin a 873IU; vitamin c 9.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 26.5mcg; sodium 409mg; potassium 196mg; calcium 299mg; iron 1.2mg.