Pesto Nicoise Salad - cooking recipe

Ingredients

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

Preparation

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.