This post is sponsored by Filippo Berio. As always, I only work with brands I love and use in my own kitchen, and all opinions are my own.
Have you ever wondered, “how long can potato salad sit out before it goes bad?” Then you might want to reevaluate what goes bad in potato salad first: mayonnaise. Instead of using mayonnaise, make a potato salad that won’t leave you asking how to tell if potato salad is bad, and make a healthy potato salad with fresh tomatoes, roasted green beans and radishes, and Filippo Berio Classic Pesto that can proudly sit on your picnic table without giving your guests food poisoning from potato salad.
Fresh from the garden. And by “garden”, I mean supermarket.
I’ve never quite understood the appeal of the “classic” potato salad for outdoor events, particularly when it’s 103 degrees F outside as it is wont to be in Charleston in June. I’d much rather have something light and refreshing!
Bonus points if I can put it out on the table for serving without worrying about keeping it chilled while everyone is serving themselves.
Ready to be roasted!
I start my version of a healthy potato salad with roasting fresh produce: haricots verts ( French Green Beans ), radishes, and halved fingerling potatoes, seasoned with salt and pepper and a hefty drizzle of quality olive oil from Filippo Berio. Tossing halved cherry tomatoes with the warm items from the roasting tray varies the textures of this side dish, which does equally well fresh from the oven, room temperature, or served chilled, if you’d like to make it in advance and serve the next day.
Just waiting for a drizzle of pesto
Of course a dish like this shouldn’t be reserved only for picnics and grilling out! This well-rounded, flavorful, healthy potato salad with green beans comes together so quickly and easily, it just screams to be a weeknight side dish. I love this side dish for rotisserie chicken, or alongside some crispy oven baked chicken breasts.
BOOM! Ask and you shall receive.
When serving, I set out some extra Filippo Berio Pesto on the table, in case anyone wants an extra dollop to go with their meal. I am of the opinion that you can never put enough pesto on something, so maybe that extra bit is really just for me!
Who are we kidding?! It is definitely for me!
So fresh and full of flavor!
What are your favorite healthy summer side dishes? Do you have any favorite tricks or tips to lighten up classic dishes?
- 1 lb fingerling potatoes, cut in half lengthwise
- ½ lb haricots verts ( French Green Beans or very thin green beans )
- ½ lb radishes, sliced in half
- ½ lb cherry tomatoes, sliced in half
- 4 tablespoons ( ¼ cup ) Filippo Berio Extra Virgin Olive Oil
- 3 tablespoons Filippo Berio Classic Pesto
- ½ teaspoon pepper
- 1 teaspoon salt
- Preheat the oven to 400 degrees F.
- Toss the potatoes, green beans, and radishes with 3 tablespoons of the olive oil, and all of the salt and pepper.
- Place the produce/oil mix on a sheet pan with the cut sides of the vegetables face down. Roast for 25 minutes.
- After 25 minutes, remove the green beans from the roasting pan and set them aside. Flip the remaining vegetables on the pan to be cut side up, and broil on high for 3 minutes to crisp the edges.
- In a small bowl, mix the Filippo Berio Pesto with the remaining tablespoon of olive oil.
- Combine the roasted vegetables with the tomatoes, and drizzle the Pesto and Olive Oil mixture on top.
Leave a Reply