Place pototoes in a large saucepan with enough salted water to cover by 1 inch. Bring to boil and cook until tender, about 10 minutes. Add the green beans and cook until bright green 3 - 4 minutes. Drain and let cool.
Meanwhile, in large serving bowl stir together pesto, olive oil, and vinegar. Add pototoes, green breans, tomatoes, and toss. Season with salt and pepper. Top with eggs
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 4|
|Calories from Fat: 164 (43%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 186.1mg||57 %|
|Sodium 92.6mg||3 %|
|Potassium 1262.8mg||33 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 38.5g|
|Protein 11.7g||17 %|
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Calories per serving: 385
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