*Adapted from Micahel Natkin’s Herbivoracious. Read our review here
We promised Michael that we would share some of our low-sodium secrets (and indicate exactly where we had made modifications to his original recipe) – essentially, show step-by-step how we converted his recipe into a low sodium one.
As such, we’ve listed Michael’s original ingredients and steps below. Strikethrough font indicates the ingredients/steps we’ve omitted; ingredients/steps we’ve added or changed are noted by an asterisk (*), in some cases we’ve included additional notes (below).
Thanks Michael for graciously allowing us to re-print and modify your delicious recipe.
Happy Meatless Monday everyone!
“This potato salad will really grab attention on a buffet table. The arugula pesto is a bright emerald green that holds its color much better than basil-based pesto. You should still make the sauce as close to serving time as possible because the fresh flavors begin to dissipate, emphasizing the bitter aspect of the arugula. The mint adds a subtle bright note that makes all the difference.” – Michael Natkin
Low Sodium Potato and Green Bean Salad with Arugula Pesto Recipe
FOR THE VEGETABLES
1 pound small, waxy potatoes, such as red-skinned (* approx.. 6 medium sized potatoes)
2 tablespoons kosher salt
2 teaspoons fresh lemon juice (* – see note 1)
8 ounces green beans, trimmed and halved (*approx. 2 cups)
FOR THE ARUGULA PESTO
2 ounces baby arugula (about 3 cups loosely packed leaves)
¼ cup loosely packed fresh mint leaves
3 tablespoons extra-virgin olive oil
1 or 2 garlic cloves, coarsely chopped (use a larger amount if you are a garlic lover)
¼ teaspoon kosher salt
1 ounce Grana Padano or Parmigiano-Reggiano, grated (about ¼ cup) (* – see note 2)
TO COMPLETE THE SALAD
Freshly ground pepper
½ cup toasted walnut pieces (optional)
Recipe Modification Notes:
(1) We omitted the salt from the boiling water (potatoes) and substituted it with fresh lemon juice. The fresh lemon juice, in addition to being nearly sodium free, helps to keep the potato skins tight during cooking.
(2) Arugula pesto – we omitted the ¼ teaspoon kosher salt entirely, and we held back on integrating the 1 oz Grana Padano/Parmigiano-Reggiano grated cheese, and instead chose to sprinkle it on top (sparingly), afterwards. This allowed us to control the flavor and the amount of sodium. Depending upon how “low sodium” we’re targeting – cheese can be a hidden source of sodium. The USDA nutrient database lists the average Parmesan cheese @ 454 mg/sodium per 1 oz. (individual brands’ sodium content can significantly vary from the normative value, so can sometimes be a tricky food and one to keep an eye out for.)
- For the vegetables: Places the potatoes in a large pot of cold water with the salt *with the lemon juice. Bring to a boil over high heat, then lower the heat to maintain a vigorous simmer. When the potatoes are fork-tender,10 to 15 minutes (depending on size) transfer them to a bowl with a slotted spoon. Add the green beans to the water and boil for 1 2/1 minutes. Transfer the green beans to a separate bowl. Rinse both vegetables in cold water until cool; drain well. Cut the potatoes in half if they are much larger than bite-size. Set aside.
- For the arugula pesto: Combine the arugula, mint, olive oil, and garlic, salt, and cheese in a mini food processor. Process until the mixture forms a fairly smooth paste with some texture left. Alternatively, you can use an immersion blender, or a regular blender if you make a double batch. Taste and adjust the seasoning.
- To complete the salad: Toss the potatoes and green beans with the arugula pesto, several grinds of black pepper, and the walnut pieces, if using. Taste, *sprinkle the cheese on sparingly, and add more salt *pepper if needed, and serve.
Disclosure(s) – re: FTC compliance purposes: OXO provided the salad spinner. I am demo-ing their blogger outreach program and received the salad spinner as part of our participation in their program (we have to disclose this, despite the fact that I already purchased/owned an OXO salad spinner before we started with the blogger outreach program). Additionally, Michael Natkin generously provided us (and all of the other attendees at the book launch party) with a copy of his book for review purposes.