Pesto Nicoise Salad

Recipe by threeovens
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
  • Drop in green beans and cook 3 to 4 minutes.
  • Drain potatoes and green beans and allow to cool.
  • Place eggs in cold or ice water bath to cool.
  • Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
  • Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
  • Cut eggs into wedges and arrange on top; serve.
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