Yesterday I received July’s issue of Bon Appétit, and in the section titled “A Midsummer Night’s Barbeque” (page36), there is a tasty sounding variation of potato salad:

Pesto Potato Salad with Green Beans

4 LBS 1” diameter Dutch yellow potatoes, halved (sub with Yukon Gold)

1 LB green beans, trimmed and cut into 1” pieces

1 C purchased pesto

¼ C chopped green onions

4 TBS white balsamic vinegar

Salt and pepper to taste

 

Cook potatoes in a large pot of boiling, salted water until just tender (about ten minutes). Add the green beans; cook four minutes longer. Drain well. Transfer vegetables to a large bowl and cool for ten minutes. Mix in the pesto and green onions, tossing to coat. Cool completely. (Mix can be made two hours ahead – cover, and let stand at room temperature). Just before serving, mix in vinegar and season to taste with salt and pepper.

I plan on preparing the dish later this week to serve with barbequed hamburgers and hot dogs, and I’ll let one and all know how it goes…