Mill City Cooks

Pesto, Potato & White Bean Salad

By: Jenny Breen

Make this salad your #WeeklyMarketMeal by tossing it with some smoked trout from or goat cheese. Serves 4-6.

Ingredients

  • 2 medium yams or 1 butternut squash, peeled and cubed into 1 inch pieces
  • 6 to 8 medium potatoes, cubed into 1 inch pieces
  • 1/3 cup olive oil
  • 1/4 cup raspberry vinegar
  • 1/4 cup plain yogurt
  • 1 tsp honey
  • 1 teaspoon salt
  • 4 stalks celery, diced small
  • 1 leek or 1/2 bunch green onions, washed and diced smal
  • 2 cups cooked solider, navy, or similar beans from Bean Market
  • 8 ounces smoked trout from Star Prairie Trout Farm (optional)
  • 4-6 ounces goat cheese from Singing Hills Dairy (optional)

Pesto:

Combine in a food processor or blender. Add more oil as needed to reach desired consistency.

  • 2 cloves garlic
  • 1/2 cup walnuts or sunflower seeds
  • 1/4 cup olive oil
  • 3 cups spinach, radish tops, kale, basil, or parsley leaves, or a combination
  • 1 tsp salt

Method

Boil yams/squash and potatoes. When soft (not mushy), remove from the heat and cool in a colander under cold water. Meanwhile, mix the oil, vinegar, yogurt, honey and salt together. Combine cooked potatoes, yams/squash, celery, onion/leeks and beans in a bowl. Mix together a 1/2 cup of the pesto with the yogurt sauce. Combine with vegetables and mix in optional ingredients if desired. Serve warm or cold.