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Pesto Potato Salad With Green Beans

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“I love Pesto, and potatoes and green beans are two of my favorite vegetables. A delicious combination. Yukon gold potatoes can be cut into one inch pieces and substituted for the Dutch yellow potatoes.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in large pot of boiling salted water until just tender; about 10 minutes.
  2. Add beans; cook 4 minutes longer.
  3. Drain well.
  4. Transfer vegetables to a large bowl and cool 10 minutes.
  5. Mix in pesto and green onions, tossing to coat.
  6. Cool completely.
  7. (Can be made 2 hours head. Cover; let stand at room temperature.).
  8. Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.

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