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Green Bean and Potato Salad with Pesto

Pair this hearty side dish with a piece of simply grilled chicken or fish.

Source: Everyday Food, June 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This dish can be prepared up to a day in advance. After cooking the potatoes, cool them in a bowl of ice water; drain and dry well. Refrigerate beans, potatoes, and pesto in separate containers. Just before serving, quarter potatoes, and toss with beans and pesto.

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  • alexandrakloepfer
    4 MAR, 2008
    I loved this recipe. It was so easy to make and it takes great. I used frozen French beans which made it even faster.
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