POTATO AND GREEN BEAN SALAD WITH DILL PESTO

1 1/2 pounds small red-skinned or fingerling potatoes
1/2 pound green beans, preferably thin, trimmed and cut in half or thirds
FOR THE DRESSING:
1 clove garlic, peeled
1/4 cup lightly packed fresh dill
2 tablespoons chopped fresh parsley
1 1/2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper

Fill a large saucepan with cold water. Add potatoes, and bring to a boil. Reduce heat to medium; cook until they can be easily pierced with a knife, about 15 minutes for red-skinned potatoes or about 10 minutes for fingerlings. Drain and let cool. Cut red-skinned potatoes into quarters or halve fingerlings.

Steam green beans just until tender-crisp, about 4 minutes, then drain and run them under cold running water until they're cool to the touch. Pat dry. Combine beans and potatoes in a serving bowl.

With the motor running, drop garlic down feed tube of a food processor fitted with the steel blade. When garlic is minced, stop the processor and add dill, parsley, vinegar, mustard, olive oil and salt and pepper to taste. Process until well combined.

Just before serving, add dressing to the potatoes and green beans and stir to coat. Serve at room temperature.

Makes 4 servings
Source: Raising the Salad Bar by Catherine Walthers