Feeding Friends: Roasted Potato and Green Bean Salad with Almond-Chive Pesto
I like to add as much color as possible to my salads. feel free to use a combination of blue, red, and white potatoes, and a mix of green beans and wax beans to create a really diverse array of shades and textures.
- 1 pound baby red potatoes halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 pound green beans trimmed and cut into 1-inch pieces
- 3/4 cup almond-chive pesto
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium mixing bowl, toss the potatoes with the olive oil and salt. Arrange the potatoes in an even layer, cut side down, on the parchment lined baking sheet. Roast in the oven until browned and tender, about 20 minutes. Allow to cool on the pan for 10 minutes.
Meanwhile, bring a large pot of water to boil. Cook the green beans until al dente, about 5 minutes. Drain in a colander and immediately rinse with cold water until the beans return to room temperature.
Transfer the beans to the mixing bowl and toss together with the potatoes and pesto. Serve warm or at room temperature.