|Source||From Bon Apptit, July 2004|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 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.
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.