Michael Natkin's Potato and Green Bean Salad with Arugula Pesto

Michael Natkin's Potato and Green Bean Salad with Arugula Pesto
14 Ingredients
  • For the vegetables:
  • 1 pound small, waxy potatoes, such as red-skinned
  • 2 tablespoons kosher salt
  • 8 ounces green beans, trimmed and halved
  • For the arugula pesto:
  • 2 ounces baby arugula (about 3 cups loosely packed leaves)
  • 1/4 cup loosely packed fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
  • 1/4 teaspoon kosher salt
  • 1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup)
  • To complete the salad:
  • Freshly ground black pepper
  • 1/2 cup toasted walnut pieces (optional)
Nutrition
229
11% daily value
4 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

19% 12

Saturated

13% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 21

Fiber

19% 5

Sugars

- 3

Sugars, added

- 0

Protein

13% 6

Cholesterol

2% 5

Sodium

19% 464

Calcium

14% 143

Magnesium

12% 51

Potassium

14% 661

Iron

13% 2

Zinc

7% 1

Phosphorus

21% 144

Vitamin A

6% 52

Vitamin C

35% 31

Thiamin (B1)

12% 0

Riboflavin (B2)

10% 0

Niacin (B3)

11% 2

Vitamin B6

35% 0

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

19% 23
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