Genovese Salad – a delicious recipe with potatoes, salt, basil pesto, white wine vinegar, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Chop the potatoes into rough 3 cm chunks. Don't bother peeling them. Place in a large pot and cover with cold water. Add a pinch of salt and bring to the boil. Cook until potatoes are tender and can be pierced with a knife, then drain thoroughly. Set aside to cool.
2
Cook the beans in boiling salted water until tender. Drain and rinse under cold water. Set aside to cool.
3
Combine the potatoes and beans. Add the pesto, vinegar and olive oil and season with salt and pepper. Use your hands to carefully mix everything together. Allow to sit for at least one hour, or up to a day for flavours to develop
4
Scatter with fresh basil and serve at room temperature.
180
kcal
Calories
4
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 large waxy potatoes, 500 grams green beans, trimmed, salt, 1/3 cup basil pesto, and more.
Yes, Genovese Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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