We used some pesto left over from last week's Omnivore Package to give our vinaigrette a delicious basil flavor! Basil, parsley, dill - or a combination - will work well.
Sliced cherry tomatoes also make a great addition to this potato salad!
1lb potatoes cut into quarters or bit-size cubes
2 tbsp pesto or coarsly chopped herbs
1 lb. green beans, with stems snapped off and cut into 2-inch spears
1/4 c olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
- Place potatoes in a pot of cold water, generously salted. Bring to a boil and cook potatoes until they're soft - but not mushy!
- In a small pot or saute pan, steam green beans for a couple of minutes, just until they turn bright green.
- Stir together pesto or fresh herbs with olive oil and balsamic vinegar, salt and pepper.
- Combine potatoes, green beans, and dressing in a large serving bowl.
- Serve warm or chilled.