Pesto Potato Salad with Green Beans
1 lb. potatoes, cut into bite-size pieces (I like red or yukon gold for potato salad -- waxy and less starchy)
1 lb. green beans (not too thin), cut into 2 inch pieces
1/2 recipe Spinach and Avocado Pesto or 1 1/2 c. (give or take) prepared pesto of your choice
salt and pepper to taste
Place potatoes in large pot and fill with enough water to just barely cover. Bring to a boil, and cook until fork tender. Drain. Meanwhile, prepare green beans and steam until also fork tender. (I have a steamer basket that fits atop my big pot, so I use the steam from my potatoes to cook the beans at the same time. You could easily use the microwave if you don't have a similar set-up available., or add them to the boiling potatoes in the last few minutes.)
Combine with pesto in a large bowl and serve immediately, or refrigerate for an hour or two. Taste and adjust seasoning. Can be served warm, cold, or at room temperature -- great for picnics or potlucks!