Michael Natkins Potato and Green Bean Salad with Arugula Pesto

Ingredients

• For the vegetables:
• 1 pound small, waxy potatoes, such as red-skinned
• 2 tablespoons kosher salt
• 8 ounces green beans, trimmed and halved
• For the arugula pesto:
• 2 ounces baby arugula (about 3 cups loosely packed leaves)
• 1/4 cup loosely packed fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
• 1/4 teaspoon kosher salt
• 1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup)
• To complete the salad:
• Freshly ground black pepper
• 1/2 cup toasted walnut pieces (optional)

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