Pesto Nicoise Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs baby potatoes, cut in half
• 1/2 lb fresh green beans or 1/2 lb frozen green beans, cut into 1 inch pieces
• 4 eggs
• 3/4 cup pesto sauce
• 1/4 cup extra virgin olive oil
• 2 teaspoons wine vinegar
• 1 1/2 cups grape tomatoes, cut in half
• 1 cup nicoise olives or 1 cup kalamata olive
• salt & freshly ground black pepper

Recipe

• 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 drop in green beans and cook 3 to 4 minutes.
• 3 drain potatoes and green beans and allow to cool.
• 4 place eggs in cold or ice water bath to cool.
• 5 meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
• 6 add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
• 7 cut eggs into wedges and arrange on top; serve.