Share This

Basil Potato Salad

Mackenzie Scheick of

Serves 4
Dairy-free options Family Favorites Gluten-free options Vegan Vegetarian Buffet Party food Sides Vegetarian Salads & Dressings


    • 1-1/2 Lbs. small, multi-colored potatoes
    • 1 Lb. green beans
    • 1 Cup chopped basil
    • 3 Cloves garlic
    • 1 Cup pine nuts
    • 1 15-Ounce can garbanzo beans
    • 1 Tablespoon sea salt flakes, or to taste (if you substitute with regular salt, start with 1/2 of a teaspoon, then add to taste)
    • 1/4 Cup Thrive® Culinary Algae Oil


  1. Cut potatoes into smaller, evenly sized pieces.
  2. Cut ends off green beans, then chop into 1- to 2-inch pieces.
  3. Chop basil.
  4. Mince garlic.
  5. Pour pine nuts into a medium skillet over medium heat and cook, stirring constantly, until pine nuts are golden brown. Pour into a separate dish and set aside.
  6. Fill a large pot halfway with water, and bring to a boil on the stove top over high heat. Add potatoes, cover, and cook for 5 to 7 minutes, until potatoes are almost done.
  7. Add green beans and cook for another minute, until beans turn bright green.
  8. Drain potatoes and green beans, and rinse in cold water to stop them from cooking.
  9. Rinse and drain garbanzo beans.
  10. In a large bowl, stir together cooked potatoes, green beans, garbanzo beans, pine nuts, minced garlic, chopped basil, salt, and Thrive® Culinary Algae Oil.
  11. Serve immediately, or refrigerate, covered, until you’re ready to serve.

Additional Notes

  • This recipe is adapted from avery tasty and fun visit I had to Hipcooks Seattle at the start of the summer.

Stay up-to-date with Thrive® Algae Oil.