Although the summer barbecue season is wrapping up, this salad makes a delicious side all year round. I served this salad alongside pork and chicken sausages for my husband’s birthday and it was a hit with his family. Try it for a healthier, flavorful spin on creamy potato salad. I bought all my ingredients from Trader Joe’s, though you could find similar produce elsewhere. Make extra and eat it for lunch over the week.
Ingredients
2lb Trader Joe’s Teeny Tiny potatoes
1 bag (10oz) Trader Joe’s English peas
1 bag (12oz) Trader Joe’s Haricot Vert, roughly chopped
1 cup homemade dairy-free pesto, or 1 container of Trader Joe’s Genova pesto (not dairy-free).
1 large red onion, roughly chopped
1 tbsp olive oil
1 bag of baby arugula or baby kale
Salt and pepper, to season
Method
- Preheat oven to 375. Spread onion on a small baking tray and coat with olive oil. Roast for 20 minutes, or until soft with crisp edges.
- Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer until potatoes are soft. Depending on size, this may only take 5 minutes. Regularly poke with a knife to test. When cooked, drain potatoes and place in a large, heatproof salad bowl.
- While potatoes are cooking, bring another large saucepan of water to boil. When potatoes are cooked, add green beans and peas to the other saucepan. Boil for one minute, or until veggies are bright green and tender. Do not overcook, you want the beans slightly crisp. Drain veggies, and add to salad bowl.
- Add roasted onion and pesto to the bowl and mix to combine. Check for seasoning and add salt and pepper as necessary.
- Mix through arugula or kale until well combined and slightly wilted.
- Serve warm, or refrigerate and serve cold.
