Recipe information
Yield
10 Servings
Ingredients
4
pounds 1-inch-diameter Dutch yellow potatoes, halved lengthwise
1
pound green beans, trimmed, cut into 1-inch pieces
1
cup purchased pesto
1
/4 cup chopped green onions
4
tablespoons white balsamic vinegar
Need to make a substitution?
Preparation
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. DO AHEAD 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.