“A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Basil Pesto.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
  2. Drop in green beans and cook 3 to 4 minutes.
  3. Drain potatoes and green beans and allow to cool.
  4. Place eggs in cold or ice water bath to cool.
  5. Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
  6. Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
  7. Cut eggs into wedges and arrange on top; serve.

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