Ingredients
Method
Cooking Potatoes
- Add the potatoes to a medium pot and fill with enough water to cover by 1 inch. Bring to a boil, then add 1-2 teaspoons salt. Reduce to a simmer and cook until tender, about 15 minutes.
Making the Dressing
- While the potatoes are cooking, combine the pesto with olive oil, mayonnaise, kosher salt, and black pepper in a bowl. Whisk until well blended, then taste and set aside.
Preparing Green Beans
- Add green beans to the reserved potato water, simmering for 1 minute. Drain them, rinse under cold water, and cool in a large bowl.
Preparing Potatoes
- Once the potatoes are cool enough to handle, cut them into halves or chunks. Drizzle with half the dressing and set aside to absorb flavor.
Assembling the Salad
- In the large bowl with green beans, add the potatoes, Parmesan cheese, and toasted pine nuts. Gently toss with the dressing, adjusting seasoning if needed.
Final Touches
- Lightly toss again to incorporate, then serve warm, at room temperature, or chilled. This salad is best if allowed to sit for at least an hour before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To preserve flavor and texture, keep the eggs and salad dressing separate until ready to serve. While freezing is an option, the texture of the potatoes and eggs may change. It's better to store it in the refrigerator and consume fresh for the best taste.