Potato Salad With Parsley Pesto Dressing - cooking recipe

Ingredients

1 1/4 lb. whole tiny new potatoes, quartered
8 oz. fresh green beans
5 baby yellow summer squash, halved
1 chopped large sweet red or green pepper
1/4 c. sliced green onion
1/3 c. olive or salad oil
3 c. lightly packed parsley sprigs
2 Tbsp. dried basil
1 tsp. lemon pepper seasoning
2 cloves garlic
1/3 c. grated Parmesan cheese

Preparation

In saucepan, cook potatoes and fresh beans in boiling, lightly salted water 12 to 15 minutes or until potatoes are tender. Drain.
Toss together potatoes, beans, squash, red pepper and green beans.