Breaking the Rules

Rule #1 for feeding non-vegans vegan food:  Don't feed them anything that looks weird.  

Well, I just couldn't help it.  I love this dish, so I made it for a Welcome Home party for my husband and son and served it with an explanation.  Everyone brave enough to try the "weird green potato salad" loved it!  There were a few wimps who didn't taste it.  

I absolutely love pesto, so when I came across this recipe in Vegetarian Times magazine, I had to make it, adapting it a bit to fit our family.  

Spinach Pesto Potato Salad

3 cups packed baby spinach leaves

1/2 cup packed fresh basil

3 cloves garlic

1/4 cup toasted walnut pieces

2 tsp lemon juice

3 tbsp olive oil

To make pesto, puree above ingredients in a food processor or blender and process until smooth.  Season with salt and pepper to taste (this Cajun girl adds cayenne).  

1 1/2 lb baby red or Yukon gold potatoes, halved

3/4 lb fresh green beans, trimmed

2 tsp olive oil

1 large shallot, thinly sliced 

3 tbsp diced sun-dried tomatoes

1/8 tsp red pepper flakes

3/4 cup quartered cherry tomatoes

Cook potatoes in a large pot of boiling salted water for 10 minutes.  Add green beans and cook for an additional 5 minutes.  Drain; transfer to bowl and cover to keep warm.

Heat 2 tsp olive oil in a skillet over medium heat.  Saute shallots for about 10 minutes, stirring frequently, until caramelized.  Add sun-dried tomatoes and red pepper flakes and saute about 3 minutes.  

Toss pesto and shallots with the potatoes and green beans.  Toss in quartered cherry tomatoes and serve.  

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If you are brave enough to serve it to non-vegans, reassure them there is no avocado in the dish.  That's what everyone thought at our party!  They breathed a sigh of relief when I assured them there was no scary avocado.