Potato and green bean salad with pesto, mozzarella and olives. Fresh, rich and satisfying — when the heat arrives so does the potato, green bean and mozzarella salad! How I love inventive potato salads, from Tuna Potato Salad with hard-boiled eggs to the classic Aeolian Potato Salad, and not to mention the Potato Salad with Smoked Salmon. A rich and satisfying potato salad always saves dinner and leaves everyone happy and satisfied! Surely queens of summer salads and single-course fresh and light dishes, potato salads are the solution when we want to eat lightly without giving up flavor. They are perfect for lunch boxes, picnics, day trips and beach days and can also be prepared in advance to enjoy calmly after a long day out. This recipe is super easy to prepare, economical and delicious; it can be served cold straight from the fridge or at room temperature and is also a complete and light single course. Let’s go to the kitchen and make it together — you’ll see how good it is! Before we start cooking, as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
If you love all potato salads, check these out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make the Potato and Green Bean Salad
- 1.1 lb potatoes
- 7 oz cherry mozzarella balls
- 2 cups green beans
- 1 tbsp Genovese pesto
- to taste extra virgin olive oil
- 0.75 oz pine nuts
- to taste salt
- to taste Taggiasca olives
- 2 carrots (medium)
Tools
- Pot
- Bowl
Steps to make the delicious potato and green bean salad
Let’s start by cooking the potatoes.
Place the rinsed potatoes in a large pot, cover with water, season with salt and bring to a boil. Cook for about 35 minutes or until a fork inserts easily and they are tender.
Drain the potatoes and let them cool, then place them in the fridge for about 1 hour so that when you slice them they are cold and firm.
Drain them, run them under cold running water to stop the cooking and set aside. Let them cool and cut them into pieces.
Boil the carrots for 10 minutes in boiling water and let them cool before peeling and cutting into pieces (I already had them ready in the fridge). Gather everything on a plate and add the mozzarella balls halved,
Mix the pesto with the oil so it loosens well, add the mozzarella balls to the other ingredients, add the olives and dress everything with the pesto diluted with oil,
salt and pepper, finish with some pine nuts toasted in a pan and enjoy immediately or after a few hours of resting in the fridge. This salad keeps in the fridge for 24 hours if stored in an airtight container.
