Pesto Nicoise Salad

By KSmitherman

Ingredients

• 2 pounds baby potatoes, halved
• 1/2 pound green beans, snapped into 1 inch pieces
• 3/4 cup Pesto
• 1/4 cup extra virgin olive oil
• 2 tsp. white wine vinegar
• 1 1/2 cups grape tomatoes. halved
• 1 cup nicoise olives
• 4 hard- boiled eggs, quartered

Preparation

Step 1

Place potatoes in large saucepan with enough salted water to cover by 1 inch. Cook until tender, about 10 minutes. Add green beans and cook until bright green, 3 to 4 minutes. Drain and cool.
Meanwhile, in a large serving bowl, stir together the pesto, olive oil and vinegar. Add the potatoes, green beans, tomatoes and olives; toss. Season with salt and pepper. Top with the eggs.