Potato, Pesto & Green Bean Salad

The coals are burning down beautifully for the 28-day matured rib-eye steaks that are busy marinating. I have tried all sorts of marinade ... those with beer, wine, tomato sauce and other.  The best I have come up with is really simple, as it seasons and salts at the same time.   Add 2 Tbsp soya sauce and 1 Tbsp fish sauce (yip, fish sauce, and don't drop it on the floor - you will be sorry) to a deep flat bowl.  Season with salt and pepper, mix well and  add steaks.  Marinade for min 20 min and max 2 hours at room temperature.  Turn once or twice to coat both sides.

Okay, back to what to serve on the side? I LOVE, LOVE, LOVE potato salad, but hate 'death by mayonnaise'. I did find in the store the other day a mayonnaise that claimed to be 'lighter than light', but it tasted like plastic - so not an option for me the non- mayo lover.  Mmm let's turn up the volume on flavour and keep the calories down (besides the potatoes) to an all-time low.  How about a potato, pesto & green bean salad?

POTATO, PESTO & GREEN BEAN SALAD
~ Eatloveplaywithfood.blogspot.com ~

I like to use new baby potatoes for two reasons really; - firstly to keep the delicate skin on for added flavour and secondly, when you cut them in half there is a wonderful contrast between the creamy white flesh and the rustic skin. Red potatoes or any potato variety that is recommended for making chips also works very well, just cut them into quarters to keep it bite size.
 
Use a flavoursome mushroom!  If you don't have brown chestnuts, shiitaki works just as well.  White button mushrooms are a no-go ...they are about as interesting as cardboard - tasteless and chewy.  My favourite shelf-herb at the moment is dried tarragon. French tarragon is the variety generally considered best for the kitchen, but if you don't have any, no worries, it is optional here.

This recipe is easy and suitable for 4 foodie lovers.

RECIPE
1kg baby potatoes (skin on)
250g green beans, top, tailed and cut into 1 inch lengths
1/4 cup store-bought green pesto
1 tsp salt
1/2 tsp black pepper
1 tsp dried Tarragon (optional)
1/4 cup spring onions, finely sliced
5 brown chestnut mushrooms, sliced, no stalks
2 Tbsp good olive oil
Parmesan, shaved

Steam potatoes until tender and leave to cool
Steam beans until just tender - they still need to be nutty and bright green
Toss the beans whilst still warm in a bowl with pesto
Cut the potatoes in half lengthwise and season with salt, pepper and tarragon
Add dressed green beans, spring onions, mushrooms and olive oil and toss lightly
Sprinkle with some Parmesan

I like to serve this at room temperature, but it is also awesome served warm.

Time to go and BBQ, enjoy a glass of Chardonnay and catch up with my hubby on what he's been doing all day in his office!

          ~ Michelle ~