We enjoyed this pesto potato salad with lemony garlicky grilled chicken and grilled yellow squash the other day while watching the first home Duck game. I thought it was pretty cool that all the fresh ingredients came out of our organic gardens ~ fingerling potatoes, green beans, basil, parsley, chives and even the yellow squash. The green and yellow colors on the plate got some high fives and everyone seemed to enjoy the fresh herbaceous flavors. It was pesto perfect. It was even better the next day, so if you plan a little ahead, this salad can be the perfect addition to a tail gate or home viewing of the games this season!

It makes all the difference to make your own pesto, particularly when you can get organic basil year-round now. If you don’t  have a recipe, I’ve provided one for you just below the salad recipe.

Makes 5-6 portions


  • 2 lbs organic fingerling potatoes with the skin, cut in half or quartered depending on size of potato (you can also  use new red or new yukon gold or a combination of all three) 
  • 1 tsp kosher salt, plus more for salad
  • 1 lb fresh organic green beans, trimmed and cut in half or thirds
  • 8 – 10 oz homemade pesto (or pistou for vegan version)
  • 1/2 large sweet onion, cut in half and sliced thin (approximately 1 cup of onion)
  • 1 T fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 C fresh organic basil leaves, chiffonade cut
  • cracked black pepper
  • 3-4 farm fresh eggs, soft boiled, peeled and cut in half
  • 1/4 cup extra virgin olive oil
In a large stock pot, on high heat, bring water to boil with kosher salt. Add potatoes and cook until tender – approximately 8-10 minutes. You want them to be fork tender, not mushy. cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. With a slotted spoon, remove potatoes from the water and put into large bowl until ready to add beans and pesto. You’ll want to cool the potatoes for about 30 minutes before adding pesto or the pesto will discolor.
In the same pot you cooked the potatoes in, bring the water to a boil and add green beans.  Cook for 2 minutes. Drain and rinse in cold water or toss into an ice bath to stop cooking process. Drain well. When potatoes have cooled quite a bit, add green beans, your homemade pesto, onions, lemon juice and zest, chiffonade of basil and black pepper. Gently toss to completely coat the potatoes and beans with pesto. Taste for seasoning and add salt and pepper to meet your tastes. Sliced eggs and sliced lemons can be placed on top of salad for garnish. Refrigerate for a least one hour and up to one day before serving. Drizzle with olive just before serving.


  • 1/4 C pine nuts, toasted
  • 1 C fresh organic basil leaves
  • 1 C fresh organic Italian parsley
  • 2 cloves garlic
  • 1 tsp lemon zest
  • 1 T fresh lemon juice
  • 1 C extra virgin olive oil
  • 1 C freshly grated pecorino or parmesan or asiago
  • salt and pepper to taste

Put everything in your blender, drizzle the olive oil as you’re blending. If you’re making the pesto, add the cheese after you get a smooth consistency.  Salt and pepper to your liking. Not much salt is necessary if adding the cheese.


  • If you want to make this vegan, simply use a basil pistou in place of the pesto. Same amounts.
  • If you want to make this nut-free, simply omit the pine nuts from your home made pesto.
  • My son thought this might be good with steamed broccoli or peas in place of the green beans or in addition to the green beans.
  • For another pop of color, julienne cut red bell pepper would be pretty.