Wednesday, February 25, 2009
Rustic Pesto Potato Salad
1 lb. small, thin skinned potatoes (I used red, white & purple, but any one of these would be just fine), rinsed and quartered
1 lb. green beans, trimmed
8-10 cloves garlic, chopped
1 cup basil, sliced
1/3 cup of toasted pine nuts
1/4 cup extra virgin olive oil
As many eggs as you're in the mood for
Salt and pepper to taste
Bring the potatoes up to a boil in a large pot of salted water.
Once the water is boiling allow the potatoes to cook for another five minutes or so or until tender.
Two minutes before the potatoes are done, toss your green beans into the pot with the potatoes.
Allow to cook for two to three minutes then drain potatoes and beans and place back into your pot or into a large bowl.
Stir in the garlic, basil, pine nuts, olive oil, salt, pepper and mix together thoroughly.
Taste for seasonings (this salad tends to beg for a couple extra pinches of salt).
Serve yourself a plate of potato salad and top with an over easy egg (or not)... enjoy!