Warm Vegetable Potato Salad With Walnut Pesto Vina... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Differently delicious warm potato salad loaded with various good for you veges. From a California newspaper recipe Ingredients:
the pesto vinaigrette |
2 cloves garlic, peeled |
1 teaspoon kosher salt plus more to taste |
2/3 bunch basil, leaves only (about 2 cups) |
1/4 cup toasted walnuts |
1/3 cup grated parmesan cheese |
zest and juice of 1 lemon |
1/2 cup extra virgin olive oil or more if needed |
freshly ground black pepper, to taste |
the salad |
4 medium waxy potatoes, about 2 pounds |
3 medium-size mixed summer squash (yellow and zucchini) |
1/2 pound thin green beans, trimmed |
1/2 red onion, sliced thin |
3 medium heirloom tomatoes, in different colors, cut into chunks. |
but any red ripe will do |
Directions:
1. For the pesto vinaigrette:
2. Put the garlic and salt in the mortar and ground to a paste with the pestle.
3. Add basil leaves, a few at a time, pounding and churning in the mortar as you go.
4. When all the basil has been incorporated, add the walnuts, pounding and incorporating with the mixture.
5. Add the cheese and stir with the pestle until blended.
6. Mix in the lemon zest and juice, then add oil, a little at a time, until you reach the desired consistency.
7. You want it to be well blended, but loose enough to pour over the salad like a dressing.
8. Add more olive oil if necessary, and season to taste.
9. For the salad: In a medium saucepan, cover potatoes with cold water by at least 2 inches, and salt the water generously.
10. Bring to a hard simmer over medium heat, and cook until potatoes are tender can be easily pierced with a knife, but still hold their shape, about 20 minutes.
11. Drain and set aside until cool enough to handle.
12. At the same time, bring a large pot of salted water to a boil.
13. On a mandoline set to a 3/8-inch thickness, slice the yellow squash and zucchini into rounds.
14. Drop into boiling water and blanch for about 2 minutes, until slightly softened.
15. Lift out with a spider or other handheld strainer, and place into a bowl.
16. Immediately put the green beans into the same boiling water and cook for 3 minutes, then remove with the spider and add to the bowl.
17. Add the red onion to the bowl and set aside.
18. When the potatoes are ready to handle, peel, then slice against the mandoline into 3/8-inch rounds.
19. Be very careful, as the potatoes will break easily.
20. Add to the bowl with the other vegetables very gently.
21. Toss with the pesto vinaigrette, very gently, until well coated. Lightly toss in the tomatoes at the last minute, taste for seasoning, and serve immediately.
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