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Pesto Niçoise Salad

September 13, 2009


from Rachael Ray

Boiling the green beans in the same pot as the potatoes saves time and dishes.

4 Servings * Prep 15 min * Cook 15 min


• 2 pounds baby potatoes, halved
• 1/2 pound green beans, snapped into 1-inch pieces
• 3/4 cup pesto (I used leftover nettle pesto from the freezer)
• 1/4 cup extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1-1/2 cups grape tomatoes, halved
• 1 cup niçoise olives
• Salt and pepper
• 4 hard-boiled eggs, peeled and quartered


Place the potatoes in a large saucepan with enough salted water to cover by 1 inch. Bring to a boil and cook until just tender, about 10 minutes. Add the green beans and cook until bright green, 3 to 4 minutes. Drain in a colander and let 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

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