Pesto Potato Salad with Green Beans

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From Bon Appétit, July 2004


  • 4 pounds 1-inch-diameter Dutch yellow potatoes, halved lengthwise (Yukon Gold potatoes cut into 1-inch pieces can be substituted)
  • 1 pound green beans, trimmed, cut into 1-inch pieces
  • 1 cup Bella Farm organic pesto
  • 1/4 cup chopped green onions
  • 4 Tbs. white balsamic vinegar
  • 3 tbs. maple or wholegrain mustard


Cook potatoes in large pot of boiling salted water until just tender, 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.

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