From Bon Appétit, July 2004 (Entertaining Made Easy)
Makes 10 servings.
4 pounds new potatoes, cut into 1” cubes 1 pound green beans, trimmed, cut into 1-inch pieces 1 cup purchased pesto 1/4 cup chopped green onions 4 tablespoons white balsamic vinegar
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 large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
