Instructions

• Place the 2 pounds small red potatoes in a medium pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, reduce to a rolling simmer, and cook until the potatoes are fork‑tender, about 15 minutes.
• While the potatoes cook, whisk together ½ cup pesto, ½ cup extra virgin olive oil, 4 tablespoons mayonnaise, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a bowl; set the dressing aside.
• When the potatoes are cooked, do not pour away the cooking water. Use a spider, slotted spoon, or strainer spoon to lift the potatoes from the pot and transfer them to a baking sheet or large bowl. Reserve the potato cooking water in the pot.
• Add the 6 ounces fresh green beans to the reserved potato cooking water and return to a simmer for 1 minute, until the beans turn bright green and are just tender-crisp. Drain the beans and rinse under cold running water (or plunge into an ice bath) to stop cooking. Transfer the drained beans to a large mixing bowl to cool.
• When the potatoes are cool enough to handle, cut them in half or into bite-sized chunks. While they are still warm, drizzle the potatoes with half of the prepared dressing and gently toss to coat. Set the dressed potatoes aside to cool to room temperature.
• Add the cooled potatoes to the large mixing bowl with the green beans. Add the ? cup grated Parmesan cheese and 4 tablespoons toasted pine nuts. Gently toss everything with the remaining dressing until evenly coated.
• Add the 4 hard‑boiled eggs, quartered, and lightly toss just to distribute the eggs without breaking them up.
• Serve the salad warm, at room temperature, or chilled. For best flavor, let the salad rest at least 1 hour so the potatoes absorb the dressing. Store leftovers in the refrigerator for 3–4 days.