WARM POTATO SALAD PRIMAVERA

Warm Potato Salad Primavera image

Provided by Joan Hunt

Categories Salads

Number Of Ingredients 17

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.