Yukon Gold potatoes cut into one-inch pieces can be substituted.
Recipe information
Yield
Makes 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
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. (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.
