Man, you just really cannot go wrong cooking in the summer!
Although, I do seem like a bit of a broken record these days: fresh CSA veggies + pesto. And repeat! It really is amazing just how versatile those ingredients have been of me this summer–I don’t think I could ever get sick of them!
I love this potato salad because even though it does have mayo, it seems super light and easy to eat as a side with any meal. The fresh green beans add the perfect crunch to balance out the softer texture of the eggs and potatoes while the feta cheese just elevates it to a different level. It’s just a bit dressier, fancier than the traditional recipe.
Potato salad is also just great to have in the fridge to use as a quick side addition to dinner and lunch. We had it with this sandwich, veggie burgers, and as a snack pretty much any time the fridge was opened. It definitely was a crowd pleaser!
Pesto Potato Salad
Makes 4-5 servings
1.5 pounds small red potatoes, washed and peeled (about 4 total)
3 hard boiled eggs, peeled
1/2 cup fresh corn kernels
1/2 pound green beans, rinsed and chopped
1/4 cup pesto
1/4 red onion, sliced
2 tablespoons mayonnaise
1/4 cup feta cheese
salt, to taste
pepper, to taste
Bring water in a large pot to boil. Add potatoes and continue to boil until soft, about 10 minutes. Drain and set aside.
Meanwhile, place hard boiled eggs in a large bowl and mash using a potato masher or fork. Add potatoes, green beans, and corn, red onion, and mix well.
Mix in the pesto, mayonnaise, and feta cheese, adding salt and pepper to taste.
Refrigerate at least 1 hour, or until ready to serve.
Time: 30 minutes (about 90 with cooling time)