Green Potato Salad With Pesto

From Olga — Blog by Olga Beman

April 14, 2009

Spring makes me think of red skinned potatoes, salads and greens. Here’s a recipe I came up with a while ago that screams Spring time: Green Potato Salad With Pesto.

Ingredients
6 red potatoes, cubed
16 ounces green and yellow beans
8 ounces peas
1/4 red onion, thinly sliced
prepared pesto, to taste

Directions
1. In a big pot of salted water cook potatoes until almost tender.
2. Add peas and beans to the potatoes and cook for 2 minutes.
3. Drain the vegetables, combine with red onion and pesto.
4. Serve warm.

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