directions
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1
Steam the new potatoes and green beans in a veg- etable steamer over boiling water until just tender, about 10 minutes
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2
Allow to chill in the refrigerator. Whisk together the pesto, mustard, vinegar, and mayonnaise
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3
Season to taste with salt and freshly ground pepper and allow to chill. Mix together chicken, potatoes and beans
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4
Fold in the dressing along with the remaining ingredi- ents
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5
Spoon the salad onto a bed of lettuce and garnish with fresh sliced tomato
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6
Serve cold
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7
Serves 4.
Continental Potato Salad
ingredients
- 3 tablespoons Tarragon Cream Pesto
- 2 tablespoons country dijon mustard
- 1 tablespoon tarragon vinegar
- 1/2 cup mayonnaise
- salt and freshly ground black pepper to taste
- 1 cup cooked, shredded chicken breast (skinless)
- 2 cups quartered, sliced new potatoes
- 2 cups fresh green beans, cut in l-inch pieces
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup sliced mushrooms
- 1/2 cup apple, coarsely chopped
- butter lettuce
- fresh tomato slices for garnish