Michael Natkin'S Potato And Green Bean Salad With A

Name: Michael Natkin'S Potato And Green Bean Salad With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small, waxy potatoes, such as red-skinned; 2 tablespoons kosher salt; 8 ounces green beans, trimmed and halved; 2 ounces baby arugula (about 3 cups loosely packed leaves); 1/4 cup loosely packed fresh mint leaves; 3 tablespoons extra-virgin olive oil; 1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover); 1/4 teaspoon kosher salt; 1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup); Freshly ground black pepper; 1/2 cup toasted walnut pieces (optional)

Servings: persons

1 pound small, waxy potatoes, such as red-skinned
2 tablespoons kosher salt
8 ounces green beans, trimmed and halved
2 ounces baby arugula (about 3 cups loosely packed leaves)
1/4 cup loosely packed fresh mint leaves
3 tablespoons extra-virgin olive oil
1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
1/4 teaspoon kosher salt
1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup)
Freshly ground black pepper
1/2 cup toasted walnut pieces (optional)

1
For the vegetables: Place the potatoes in a large pot of cold water with the salt. Bring to a boil over high heat, then lower the heat to maintain a vigorous simmer. When the potatoes are fork-tender, 10 to 15 minutes (depending on size), transfer them to a bowl with a slotted spoon. Add the green beans to the water and boil for 2 1/2 minutes. Transfer the green beans to a separate bowl. Rinse both vegetables in cold water until cool; drain well. Cut the potatoes in half if they are much larger than bite-size. Set aside.
2
For the arugula pesto: Combine the arugula, mint, olive oil, garlic, salt, and cheese in a mini food processor. Process until the mixture forms a fairly smooth paste with some texture left. Alternatively, you can use an immersion blender, or a regular blender if you make a double batch. Taste and adjust the seasoning.
3
To complete the salad: Toss the potatoes and green beans with the arugula pesto, several grinds of black pepper, and the walnut pieces, if using. Taste, add more salt if needed, and serve.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound small, waxy potatoes, such as red-skinned, 2 tablespoons kosher salt, 8 ounces green beans, trimmed and halved, 2 ounces baby arugula (about 3 cups loosely packed leaves), and more.

Yes, Michael Natkin'S Potato And Green Bean Salad With Arugula Pesto 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.

That's it — enjoy your meal!

Michael Natkin'S Potato And Green Bean Salad With Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions