Summer Potato Salad with Pesto and Caciotta by @maritoemoglie_incucina

≈ 35 min

3 servings

🥔

500 g

Potatoes

🫛

140 g

Green beans

🍅

100 g

Cherry tomatoes

🧀

55 g

Caciotta

🫒

40 g

Pitted Taggiasca olives

🌿

50 g

Genovese pesto

💧

15 ml

Cooking water

🫒

5 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🍋

2 g

Lemon zest

  1. Boil
    • potatoes
    • salt
    • Cooking water

    Boil the potatoes in salted water until fork-tender, about 20 minutes.

  2. Drain
    • potato cooking water
    • Potatoes

    Drain the potatoes and reserve 1 tablespoon of cooking water.

  3. Peel
    • potatoes

    Peel the potatoes and cut them into bite-size cubes.

  4. Boil
    • green beans

    Boil the green beans until tender-crisp, about 5 minutes.

  5. Drain
    • green beans
    • Cooking water

    Drain the green beans and cool them under cold water.

  6. Cut
    • green beans
    • cherry tomatoes

    Cut the green beans and cherry tomatoes into bite-size pieces.

  7. Cut
    • caciotta cheese

    Cut the caciotta cheese into small cubes.

  8. Stir
    • Genovese pesto
    • potato cooking water
    • Potatoes

    Stir the pesto with the reserved potato cooking water until smooth.

  9. Combine
    • potatoes
    • green beans
    • cherry tomatoes

    Combine the potatoes, green beans, tomatoes, cheese, and olives in a bowl.

  10. Add
    • Genovese pesto
    • potato cooking water

    Add the pesto dressing and toss gently until coated.

  11. Season
    • olive oil
    • salt

    Season with olive oil, salt, and black pepper to taste.

  12. Grate
    • lemon zest

    Grate lemon zest over the salad and serve chilled or at room temperature.

Summer Potato Salad with Pesto and Caciotta by @maritoemoglie_incucina

≈ 35 min

3 servings

🥔

500 g

Potatoes

🫛

140 g

Green beans

🍅

100 g

Cherry tomatoes

🧀

55 g

Caciotta

🫒

40 g

Pitted Taggiasca olives

🌿

50 g

Genovese pesto

💧

15 ml

Cooking water

🫒

5 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🍋

2 g

Lemon zest

Preparation Steps

  1. Step 1/12

    Boil the potatoes in salted water until fork-tender, about 20 minutes.

    🥔potatoes
    🧂salt
    🥣mixing bowl

  2. Step 2/12

    Drain the potatoes and reserve 1 tablespoon of cooking water.

    🥔potato cooking water
    🧺colander
    🥄spoon

  3. Step 3/12

    Peel the potatoes and cut them into bite-size cubes.

    🥔potatoes
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Boil the green beans until tender-crisp, about 5 minutes.

    🫛green beans

  5. Step 5/12

    Drain the green beans and cool them under cold water.

    🫛green beans
    🧺colander

  6. Step 6/12

    Cut the green beans and cherry tomatoes into bite-size pieces.

    🫛green beans
    🍅cherry tomatoes
    🔪chef's knife
    🪵cutting board

  7. Step 7/12

    Cut the caciotta cheese into small cubes.

    🧀caciotta cheese
    🔪chef's knife
    🪵cutting board

  8. Step 8/12

    Stir the pesto with the reserved potato cooking water until smooth.

    🌿Genovese pesto
    🥔potato cooking water
    🥣mixing bowl
    🥄spoon

  9. Step 9/12

    Combine the potatoes, green beans, tomatoes, cheese, and olives in a bowl.

    🥔potatoes
    🫛green beans
    🍅cherry tomatoes
    🧀caciotta cheese
    🫒pitted Taggiasca olives
    🥣mixing bowl
    🥄spoon

  10. Step 10/12

    Add the pesto dressing and toss gently until coated.

    🌿Genovese pesto
    🥔potato cooking water
    🥣mixing bowl
    🥄spoon

  11. Step 11/12

    Season with olive oil, salt, and black pepper to taste.

    🫒olive oil
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

  12. Step 12/12

    Grate lemon zest over the salad and serve chilled or at room temperature.

    🍋lemon zest
    🧀grater

Composition

Ingredients

Types

Vegetables, Fruit, Sauces, Fats, Seasonings

Ingredients

Potatoes, Green beans, Cherry tomatoes, Caciotta, Pitted Taggiasca olives, Genovese pesto, Cooking water, Olive oil, Salt, Black pepper, Lemon zest

Notes

Green beans (120–150 g), Caciotta (50–60 g, or another mild cheese), Genovese pesto (1.5–2 tbsp), Olive oil (to taste), Salt (to taste), Black pepper (to taste), Lemon zest (to taste)

Allergens

milk, tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 37g, Fat: 15g, Fiber: 7g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 670mg, Calcium: 140mg, Iron: 2mg, Sodium: 430mg

Vitamins

Vitamin C: 32mg, Vitamin K: 38µg, Vitamin A: 95µg

Preparation

Time Information

Preparation

10 minutes

Cooking

25 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, colander, vegetable peeler, grater, spoon

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Summer, Picnic, Potluck

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Liguria

Various

Aspect

Texture

Creamy, Tender, Juicy, Crisp

Flavors

Herbaceous, Savory, Tangy, Salty, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C), freezer : (Not recommended because potatoes, cheese, and tomatoes lose texture)