Yellow Bean, Bell Pepper, Sweet Onion & Tomato Potato Salad with Basil Walnut Pesto


7 medium red potatoes, scrubbed and skin left on

2 cup, yellow beans, blanched and cut in half

1 green bell pepper, thinly sliced

1 small sweet onion, thinly sliced

1 large tomato, thinly sliced in wedges


Basil Walnut Pesto:

¾ cup extra-virgin olive oil

4 tbsp. fresh lime juice

6 fresh garlic cloves or 3 regular garlic cloves

2 cup fresh basil leaves, firmly packed

¼ cup walnuts

Salt and fresh ground pepper



Place potatoes into a large pot and cover with salted water. Bring to a boil and reduce heat to medium-low, cover, and simmer until tender, about 20-25 minutes. Drain and cut into cubes. Set aside to cool completely.

In a food processor, add all the pesto ingredients except the salt & pepper. Process until smooth. Season with salt & pepper and set aside.

In a large bowl, add cooled potatoes, beans, peppers and onions. Toss with pesto and top with tomato wedges.




Copyright © 2016 Irene Matys.

All Rights Reserved.

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