Name: Pesto Potato Salad with Green Beans
Yield: Makes 10 servings
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

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Recipe information

Yield
Makes 10 servings

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

Preparation

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.

Recipe notes

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