Best Primavera Potato Salad Recipes

WARM POTATO SALAD PRIMAVERA

Warm Potato Salad Primavera image

This is another recipe from vegetarian times magazine. this is a great summer time meal. and good for pot luck and picnics.

Provided by Joan Hunt

Categories Salads

Number Of Ingredients 17

Ingredients

PESTO
1 1/2 c packed baby arugula
3/4 c packed baby spinach
3/4 c packed fresh basil
1 clove garlic, minced (1 tsp.)
1/4 c toasted walnut pieces
2 tsp lemon juice
3 Tbsp olive oil
POTATO SALAD
1 1/2 lb red new potatoes, halved
3/4 lb fresh green beans, trimmed (3 cups)
2 tsp olive oil
1/2 large fennel bulb, thinly sliced (2 cups)
1 large shallot, thinly sliced (1/3 cup)
3 Tbsp diced sun-dried tomatoes
1/8 tsp red pepper flakes
3/4 c quartered cherry tomatoes

Steps:

1. To make Pesto:
2. Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
3. To make Potato Salad:
4. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
5. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
6. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

PRIMAVERA POTATO SALAD

Primavera Potato Salad image

Make and share this Primavera Potato Salad recipe from Food.com.

Provided by SaffronMeSilly

Categories Low Protein

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs tiny new potatoes, unpeeled
5 ounces green beans, sliced (1 inch, about 1 cup)
1/2 cup diagonally thinly sliced carrot
2 cups lightly packed Baby Spinach
1/2 cup thinly sliced radish
1/2 cup diagonally thinly sliced green onion
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon fresh thyme, chopped
1 teaspoon coarse salt
1/8 teaspoon pepper

Steps:

Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork. Drain; cool under cold running water.
Whisk all ingredients from olive down in a small bowl until well-blended.
When potatoes are cool enough to handle, quarter large ones and half small ones. Place in large bowl, along with beans, carrots, spinach, radishes, and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.

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