Pesto Nicoise Salad

1. 1

   Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.

2. 2

   Drop in green beans and cook 3 to 4 minutes.

3. 3

   Drain potatoes and green beans and allow to cool.

4. 4

   Place eggs in cold or ice water bath to cool.

5. 5

   Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.

6. 6

   Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.

7. 7

   Cut eggs into wedges and arrange on top; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.