Yukon Gold potatoes cut into one-inch pieces can be substituted.
Makes 10 servings.
- 4pounds 1-inch-diameter dutch yellow potatoes, halved lengthwise
- 1pound green beans, trimmed, cut into 1-inch pieces
- 1cup purchased pesto
- 1/4cup chopped green onions
- 4tablespoons white balsamic vinegar
DIRECTIONS 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.