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Warm Vegetable Potato Salad With Walnut Pesto Vina... Recipe

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Warm Vegetable Potato Salad With Walnut Pesto Vina...
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Ingredients
16
Count
Nutrition
249
Calories
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Ingredients:

Directions:

  1. For the pesto vinaigrette:
  2. Put the garlic and salt in the mortar and ground to a paste with the pestle.
  3. Add basil leaves, a few at a time, pounding and churning in the mortar as you go.
  4. When all the basil has been incorporated, add the walnuts, pounding and incorporating with the mixture.
  5. Add the cheese and stir with the pestle until blended.
  6. Mix in the lemon zest and juice, then add oil, a little at a time, until you reach the desired consistency.
  7. You want it to be well blended, but loose enough to pour over the salad like a dressing.
  8. Add more olive oil if necessary, and season to taste.
  9. For the salad: In a medium saucepan, cover potatoes with cold water by at least 2 inches, and salt the water generously.
  10. Bring to a hard simmer over medium heat, and cook until potatoes are tender can be easily pierced with a knife, but still hold their shape, about 20 minutes.
  11. Drain and set aside until cool enough to handle.
  12. At the same time, bring a large pot of salted water to a boil.
  13. On a mandoline set to a 3/8-inch thickness, slice the yellow squash and zucchini into rounds.
  14. Drop into boiling water and blanch for about 2 minutes, until slightly softened.
  15. Lift out with a spider or other handheld strainer, and place into a bowl.
  16. Immediately put the green beans into the same boiling water and cook for 3 minutes, then remove with the spider and add to the bowl.
  17. Add the red onion to the bowl and set aside.
  18. When the potatoes are ready to handle, peel, then slice against the mandoline into 3/8-inch rounds.
  19. Be very careful, as the potatoes will break easily.
  20. Add to the bowl with the other vegetables very gently.
  21. Toss with the pesto vinaigrette, very gently, until well coated. Lightly toss in the tomatoes at the last minute, taste for seasoning, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 248.9 Kcal (1042 kJ)
Calories from fat 220.27 Kcal
% Daily Value*
Total Fat 24.47g 38%
Cholesterol 4.84mg 2%
Sodium 441.05mg 18%
Potassium 155.05mg 3%
Total Carbs 4.78g 2%
Sugars 1.62g 6%
Dietary Fiber 1.86g 7%
Protein 4.49g 9%
Vitamin C 7mg 12%
Iron 0.8mg 5%
Calcium 96.2mg 10%
Amount Per 100 g
Calories 285.42 Kcal (1195 kJ)
Calories from fat 252.59 Kcal
% Daily Value*
Total Fat 28.07g 38%
Cholesterol 5.55mg 2%
Sodium 505.77mg 18%
Potassium 177.8mg 3%
Total Carbs 5.48g 2%
Sugars 1.85g 6%
Dietary Fiber 2.13g 7%
Protein 5.15g 9%
Vitamin C 8.1mg 12%
Iron 1mg 5%
Calcium 110.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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