[patty's] pesto potatoes.

{potatoes + green = happy st. patrick's day!}

between missing pi day earlier this week (march 14 = 3.14) and getting grief for not including a recipe in my last post, I was left with no other option than to completely redeem myself with a holiday appropriate meal for st. patrick's day. 

included are all things festive:

the color green.

potatoes.

possibly even a pint of green beer at your own discretion.

    

go ahead, make this meal, and claim that you're irish just like everyone else.  

[just don't run around wearing a 'kiss me I'm irish' shirt.  

no one likes to kiss green beer and pesto.]

pesto potato salad

adapted from: smitten kitchen

serves: 4

the goodies:

- 1 lb purple majesty potatoes, cubed

- 1 lb yukon gold potatoes, cubed

- 1/2 lb green beans, ends trimmed and cut into 1 inch pieces

- 1/3 c. chopped green onions

- 2 tbps. pesto

- 2 tbsp. red wine vinegar

- 1/4 c. pine nuts, toasted

- parmesan cheese

- salt and pepper

the fun part:

#1.) bring a large pot of salted water to a boil while you wash, and cube the potatoes.  when the water is ready, add the potatoes and cook until tender - about 10 minutes.  add the green beans and cook for an additional 4 minutes.

#2.) drain, transfer to a large bowl and cool in fridge*.  when ready, toss the beans and potatoes with pesto.  stir in the vinegar, green onions and season to your liking with salt and pepper.  

#3.) if you are serving it as a side in a large bowl, shave large flecks of parmesan and sprinkle toasted pine nuts on top.  or, serve into individual bowls and garnish separately.

* this recipe is intended to be a cold potato salad, but if you'd prefer to have it warm, feel free to forgo the refrigeration step and toss with pesto immediately.  

what your body will like:

restistant starch: unlike regular starch, these guys aren't digested in the small intestine and pass through your gastrointestinal tract for fermentation rather than digestion.  resistant starches can occur naturally, or they can be formed when starch containing foods are cooked and then cooled... see, now you know why I made you cool your potatoes in the fridge!  the benefits?  

- protection of the colon

- increased absorption of minerals like magnesium and calcium: hello bone health!

- improved insulin sensitivity and glucose tolerance: let me remind you!