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Epicurious

Pesto Potato Salad with Green Beans

3.4

(19)

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

  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.

TagsPotato SaladSaladPotatoRoot VegetableVegetableGreen BeanBean and LegumeScallionOnionSideDinnerLunchGluten FreeVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerMake AheadSimmerBon Appétit
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