Pesto Potato Salad with Green Beans


SourceFrom Bon Apptit, July 2004
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


This summer salad is a great side-dish for any barbeque. The sweetness of Yukon gold potatoes really shines through here, though other varieties of potatoes can be substituted.


1 pound
green beans
1 cup
1/4 cup
green onion
4 pounds
potato, Yukon Gold
4 tablespoons
white balsamic vinegar


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.