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Pesto Potato Salad with Green Beans, Cherry Tomatoes, and Crispy Prosciutto Recipe

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4.1 from 3 reviews

A vibrant and flavorful Pesto Potato Salad combining tender waxy potatoes, crisp green beans, cherry tomatoes, and hard-boiled eggs, all tossed in a fresh homemade basil pesto and topped with crispy prosciutto and shaved pecorino cheese. Perfect as a hearty side or light meal, blending rustic ingredients with Italian flair.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Salad Components

  • 2 lbs (1kg) waxy potatoes
  • 5 large eggs
  • 7 oz (200g) green beans
  • 10 cherry tomatoes
  • 1/2 cup (45g) shaved pecorino cheese (or parmesan)
  • 3.5 oz (100g) prosciutto crudo (or bacon)
  • salt and pepper (to taste)

Pesto Sauce

  • 3-4 cups (45g) basil leaves, a handful
  • 1/2 cup (45g) grated parmesan cheese
  • 1 clove garlic
  • 1 tablespoon pine nuts (or cashews/almonds)
  • Zest grated from 1 lemon
  • 1 tablespoon lemon juice
  • 1/3 cup (80ml) olive oil

Cooking Oil

  • 1 tablespoon frying oil

Instructions

  1. Prepare the vegetables: Peel the potatoes and cut them into large chunks approximately 1.5 inches (4 cm) each. Trim only the stem ends from the green beans and cut them in half. Slice the cherry tomatoes in half. Shave pecorino cheese into strips using a vegetable peeler.
  2. Cook the eggs and potatoes: Place the potatoes in a large pot and cover with boiling water. Salt the water generously, bring to a boil, and simmer on medium-low heat for 8 minutes. Then, carefully add the eggs to the pot using a large spoon, bring back to a boil, and cook the eggs for 9 minutes. Once cooked, transfer the eggs immediately to an ice bath to cool and crack the shells to facilitate peeling. Drain the potatoes and keep them in the pot.
  3. Cook the green beans: In a separate medium pot, add green beans and cover with boiling salted water. Cook thin green beans for about 2-3 minutes or thick green beans for 6-7 minutes until tender but still crisp. Drain and set aside.
  4. Make the pesto: In a food processor, combine basil leaves, grated parmesan, garlic, pine nuts, lemon zest, and lemon juice. Pulse until a thick paste forms, scraping down the sides as needed. Slowly add olive oil while pulsing at the lowest speed until well incorporated. Season with salt and pepper to taste.
  5. Coat potatoes with pesto: Add the prepared pesto sauce to the warm potatoes in the pot and toss gently to evenly coat the potatoes.
  6. Cook the prosciutto: Heat 1 tablespoon of frying oil in a non-stick pan over medium heat. Once hot, add prosciutto slices in batches and cook until browned and crispy on both sides. Remove and drain on paper towels to absorb excess fat.
  7. Assemble the salad: Peel the eggs and cut them into large chunks. Add the eggs, cooked green beans, cherry tomatoes, and shaved pecorino cheese into the pot with the pesto-coated potatoes. Toss everything together gently and adjust seasoning with salt and pepper if necessary.
  8. Serve: Divide the salad onto plates and top each serving with crispy prosciutto pieces. Enjoy immediately.

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes for better texture—these hold their shape well when cooked.
  • Adding the eggs and potatoes in the same pot saves time but they can be cooked separately if preferred.
  • The pesto can be customized with different nuts such as cashews or almonds if pine nuts aren’t available.
  • Use an ice bath immediately after boiling eggs to stop cooking and make peeling easier.
  • If you prefer a vegetarian version, omit the prosciutto or substitute with crispy fried mushrooms or smoked tofu.
  • Ensure green beans are cooked al dente to maintain their bright color and crunch.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Italian

Find it online: https://monicarecipes.com/pesto-potato-salad-with-green-beans-cherry-tomatoes-and-crispy-prosciutto-recipe/