Potato Salad with Green Beans and Pesto

1. 1

   Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt.

2. 2

   Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.

3. 3

   Use a slotted spoon or a spider to remove the potatoes to a bowl.

4. 4

   Add the green beans to the boiling water and cook for 3 minutes longer.

5. 5

   Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth.

6. 6

   Add the pesto to the still-warm potatoes and toss all together.

7. 7

   Drain the green beans into a colander in the sink and rinse to stop the cooking.

8. 8

   Add to the bowl.

9. 9

   Serve warm or chilled.

10. 10

    Can be made 1 day ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.