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

Course Side Dishes Prep Time 15m Total Time 1h

Ingredients in this Recipe

1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
1 ounce Grana Padano or Parmigiano Reggiano, grated (about 1/4 cup)
1 pound small, waxy potatoes, such as red skinned
1/2 cup toasted walnut pieces (optional)
1/4 cup loosely packed fresh mint leaves
2 tablespoons kosher salt
3 tablespoons extra virgin olive oil
8 ounces green beans, trimmed and halved
For the arugula pesto:
Freshly ground black pepper

See Full Recipe at Serious Eats