Potato salad with beans, tomatoes and pesto dressing

Name: Potato salad with beans, tomatoes and pesto dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg new potatoes; 200 g frozen green beans; 7-10 Tbsp Salt; 250 ml Vegetable broth; 70 g Basil Pesto; 4 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g cherry tomatoes; 30 g P; 7-10 Tbsp Basil leaves

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg new potatoes
200 g frozen green beans
7-10 Tbsp Salt
250 ml Vegetable broth
70 g Basil Pesto
4 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g cherry tomatoes
30 g P
7-10 Tbsp Basil leaves

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile cook the beans in boiling salted water for about 7 minutes. Drain beans and rinse with cold water. Drain potatoes, quench and let cool down a little. Beat the stock, pesto, vinegar and oil. Season with salt, pepper and sugar.
2
Peel potatoes and cut into cubes. Mix the potato cubes and beans with the pesto dressing and let it stand for about 30 minutes, stirring occasionally. Wash and halve the tomatoes and stir into the salad. Arrange salad in bowls. Sprinkle with parmesan slices. Garnish with basil leaves
3
Waiting time approx. 45 minutes