Brian and I have had a wonderful week in Indiana so far visiting with family, friends, and experiencing lots of new-to-us things in Indianapolis.

We visited Butler University and saw all of the amazing things added to the campus as well as all of the “work in progress.”  Lots of construction going on, so we can’t wait to see how things will look when it is all done!

Butler | Treble in the KitchenWe took a yoga class at a new Indy yoga studio called Practice Indie and loved it!  The instructor was great, the atmosphere of the warehouse turned fitness/yoga studio was really unique, and they had lots of adorable decorations and local products for sale.  We will definitely be back!

Practice Indie | Treble in the Kitchen

We ate at new Indianapolis restaurants like Louie’s Wine Dive.  This restaurant had wonderful service and delicious food.  AND I hear they have the BEST bloody mary in Indianapolis.  I haven’t tried it, but can’t wait to give it a taste on our next visit!

Louie's Wine Dive | Treble in the Kitchen

Louie's Wine Dive | Treble in the KitchenI had my first acai bowl from Twenty Two Juice at the Indianapolis City Market.  Seriously guys…I can’t stop thinking about it 🙂

Twenty Two Juice | Treble in the Kitchen

Now, we are spending time with my family and I am trying to just soak it all up before we have to head back to Denver!

I also have a wonderful Pesto Potato Salad recipe to share with you.

Remember that picnic we had with Marisa and Noah a few weeks ago?  This was one of the dishes I made to share and we LOVED it 🙂

Pesto Potato Salad from Treble in the KitchenMy husband is a total potato lover.  I remember just getting to know him several years ago and asking what his favorite food was…his response?  Potatoes.  HA! I honestly thought “what a boring food!” But, now I have come to accept their versatility.

I love experimenting with the different varieties and colors, so for this potato salad I decided to use colorful small potatoes simply because they look so dang pretty!

Pesto Potato Salad from Treble in the Kitchen

I’m also not a huge fan of mayonnaise-laden potato salad, so I wanted to make something that would please my potato-loving husband, be easy to serve at a picnic, and allow me to sneak in a bit of green veggies because there is ALWAYS room for something green.

I had some leftover homemade pesto and fresh summer green beans in the fridge and my mind was made!  Pesto Potato Salad it was.

Pesto Potato Salad from Treble in the Kitchen

This light and refreshing summer salad will please any picnic-goer. Lemon adds a brightness to the fresh basil and pesto that really jazzes up the potatoes.  The crunchy green beans are a perfect compliment to the soft and tender potatoes.  Enjoy this salad hot or cold, and make sure to hold onto this recipe for all your summer events!

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Pesto Potato Salad

  • Author: Tara | Treble in the Kitchen


Zesty and refreshing potato salad with pesto, lemon juice and green beans.


  • 28 oz or 1.75lbs small potatoes, cleaned cut into quarters with skins on
  • 2 cups green beans, cleaned and cut in half
  • 2 Tbsp pesto (homemade or store bought)
  • 1/4 cup chopped fresh basil
  • juice of half lemon
  • salt to taste


  1. Place potatoes in a large pot covered with water. Place the lid on the pot. Bring the water to boil and reduce the temperature to a simmer for about 10-15 minutes. You will know the potatoes are done when they slide right off the fork when pierced. Remove the potatoes from the water and place in a large bowl, but reserve the water in the pot.
  2. Bring the water to a boil and place the green beans in the boiling water for 3 minutes. Prepare a large bowl of ice water. Remove the green beans from the water with a slotted spoon and place in a bowl of ice water to stop the green beans from cooking.
  3. Combine the green beans and the potatoes in a large bowl. Pour the pesto, lemon juice and salt over the potatoes and green beans. Gently fold the mixture together until everything is coated with the pesto. Add the basil to the mixture, and fold until combined.
  4. Serve warm or cold.


This can be made a day ahead of time and served chilled. We mixed our leftovers with scrambled eggs for a tasty breakfast the next day!

  • Category: side dish, potatoes, low FODMAP, gluten free

Pesto Potato Salad from Treble in the Kitchen



Questions of the Day:

  • Are you a potato or potato salad fan?
  • What is one food that you find extremely versatile and love experimenting with?

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  1. Acai bowls are my everything 🙂 And I’m a total potato salad freak – I just can’t eat it with mayo! I made a smoked potato salad….amazing. I’ll need to put that recipe up on the blog soon!

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