Vegan Steamed Green Bean Potato Salad
Crisp-tender potatoes and green beans dressed with sun-dried tomato pesto and olive oil. Vegetables are steamed together, shocked in ice water to preserve their bright color and firm texture, then tossed with the pesto while still warm to absorb flavor. A fresh, herbaceous side dish that's best served chilled.
Ingredients
- 1 ½ pounds new potatoes, washed and cut into bite-sized chunks
- 1 pound green beans, trimmed and cut into 1-inch pieces
- ½ cup sun-dried tomato pestobasil pesto1:1vegan
changes flavor profile significantly
- 2 tablespoons olive oil
- parsley, chopped or dried flakes, for garnish(optional)
Instructions
- 1
Place potatoes in a large steamer basket over boiling water, cover, and steam for 5 minutes
- 2
Add green beans to the potatoes and continue steaming, covered, for 4 minutes until tender
- 3
Drain vegetables and immediately plunge into an ice bath to cool
- 4
Transfer cooled vegetables to a large serving bowl
- 5
Mix sun-dried tomato pesto and olive oil together
- 6
Pour pesto mixture over vegetables and stir to coat evenly
- 7
Garnish with chopped parsley
- 8
Refrigerate until ready to serve
Tips
Shock the vegetables in ice water immediately after cooking to stop the cooking process and preserve their bright color and firm texture
Mix the pesto with warm vegetables so they absorb more flavor
Use fresh potatoes that are waxy rather than starchy for better texture in salad
Good to Know
Refrigerate in an airtight container for up to 4 days
Prepare through step 5 and refrigerate separately; combine with pesto just before serving to prevent vegetables from becoming too soft
Serve chilled or at room temperature as a side dish
Common Mistakes
Do not over-steam the vegetables to avoid mushiness; timing is critical
Do not skip the ice bath to avoid carryover cooking
Do not dress warm vegetables with cold pesto to avoid separation