Pesto Potato Salad With Green Beans

Pesto Potato Salad With Green Beans

Ingredients:
potatoes, raw, skin
beans, snap, green, raw
sauce, pesto, ready-to-serve, refrigerated
onions, spring or scallions (includes tops and bulb), raw
vinegar, balsamic

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 a large bowl and cool 10 minutes.
Mix in pesto and green onions, tossing to coat.
Cool completely.
(Can be made 2 hours head.
Cover; let stand at room temperature.
).
Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.