Pesto Potato Salad with Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Yukon Gold potatoes cut into one-inch pieces can be substituted. Ingredients:
4 pounds 1-inch-diameter dutch yellow potatoes, halved lengthwise |
1 pound green beans, trimmed, cut into 1-inch pieces |
1 cup purchased pesto |
1/4 cup chopped green onions |
4 tablespoons white balsamic vinegar |
Directions:
1. Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
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