Lets chat about how delicious this potato salad is.
It has everything I love. Fresh herbs, cheese, potatoes, and garlic. This salad cools you down on a hot summer day. And tastes extra delicious with a nice glass of cold Rose’ There is nothing better.
The result was nothing short of amazing. I have Taylor and Henry to thank for helping me pick potatoes on one of the hottest days of the summer. Without them, we would not have had this delicious and refreshing salad.
For the pesto:
1 1/2 cup fresh dill, chopped
2 large cloves of garlic, peeled and chopped
a handful of walnuts (lightly toasted)
about 3 tbs extra virgin olive oil
a small handful of parmesan cheese.
In a food processor blend together the dill, garlic, and walnuts. Add in the oil and cheese. Process until desired consistency. Transfer to a bowl and chill in the fridge for at leas an hour.
For the potatoes and green beans:
5 medium sized red potatoes (or potatoes of your choice) scrubbed clean, and quartered. Place potatoes in a large pot of cold water. Bring to a boil. Boil for about 10- 15 minutes or until you can easily stick a fork through one. During the last minute or two of cooking add about 2 cups of chopped green beans. Drain potatoes and beans and run cold water over them. Place in the fridge for a few hours.
Combine potatoes and beans with pesto and serve chilled or at room temperature.