Pesto Nicoise Salad

• 2 lbs baby potatoes, cut in half
• 1/2 lb fresh green beans or 1/2 lb frozen green beans, cut into 1 inch pieces
• 4 eggs
• 3/4 cup pesto sauce
• 1/4 cup extra virgin olive oil
• 2 teaspoons white wine vinegar
• 1 1/2 cups grape tomatoes, cut in half
• 1 cup nicoise olives or 1 cup kalamata olive
• salt & freshly ground black pepper

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

potatoes, fresh green beans, eggs, pesto sauce, extra virgin olive oil, white wine vinegar, grape tomatoes, nicoise olives, salt

Taken from www.food.com/recipe/pesto-nicoise-salad-382782 (may not work)