With summer in full swing, barbeques and potlucks are plentiful. And of course, I’m always debating about what to bring for these events. Since it really depends on the group your serving, and if you’ve been assigned a specific dish or not. It can be tough to bring a side that stands out, but at the same time will tempt most palates. For a different take on a potato salad, try this pesto infused travel-friendly version. It’s super easy to throw together and pretty tasty as well.
1 pound baby new potatoes, halved
2 cobbs of fresh corn, with corn cut off
1/2 pound green beans, trimmed and cut into 2-inch peices
1 red pepper, roughly chopped
1/2 cup of prepared pesto, here’s my version of pesto.
1. Bring a small pot of water to boil, with a 1 teaspoonn of salt.
2. Add the potatoes to the pot and set the timer for 10 minutes. At ten minutes throw in the green beans for only two minutes. And then immediately, toss them all in ice water to stop the cooking process. The potatoes should be a tender, but still crisp.
3. While the potatoes are warm stir in the pesto sauce, the corn and red pepper. Then, it’s ready to serve.
Serves: 6-8 people
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