Pesto Potato Salad With Green Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I love Pesto, and potatoes and green beans are two of my favorite vegetables. A delicious combination. Yukon gold potatoes can be cut into one inch pieces and substituted for the Dutch yellow potatoes. Ingredients:
4 lbs dutch yellow potatoes, halved lengthwise (1 inch diameter) |
1 lb green beans, trimmed,cut into 1 inch pieces |
1 cup purchased pesto sauce (or use my pesto) |
1/4 cup chopped green onion |
4 tablespoons white balsamic vinegar |
Directions:
1. Cook potatoes in large pot of boiling salted water until just tender; about 10 minutes.
2. Add beans; cook 4 minutes longer.
3. Drain well.
4. Transfer vegetables to a large bowl and cool 10 minutes.
5. Mix in pesto and green onions, tossing to coat.
6. Cool completely.
7. (Can be made 2 hours head. Cover; let stand at room temperature.).
8. Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.
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