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Pesto Potato Salad Recipe

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These Mediterranean flavors, usually associated with pasta salads, are equally good in a potato salad.

Pesto Potato Salad Recipe (+)

Directions

Cover potatoes with cold water in a pan large enough to hold them in a single layer. Add 2 teaspoons salt and bring to a boil. Simmer, with lid ajar, until just tender when pierced with a sharp knife, 20-30 minutes, depending on size of potatoes. Drain thoroughly.
As soon as potatoes are cool enough to handle, peel and dice. Sprinkle vinegar over and mix in gently.
Add pesto, thinning, if necessary, with water or cream, and tomatoes. Mix thoroughly but carefully. Taste for seasoning; add salt, if necessary. Serve at room temperature or cover and chill.

Container: saucepan, mixing bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 1 cup

Servings: 6

Enter desired servings:

Ingredients

-		2 pounds medium sized potatoes, preferably red or Yukon Gold
-		2 tablespoons vinegar
-		1/3 cup pesto, bottled or home made (use more, if desired)
-		1/4 cup sun dried tomatoes, chopped
-		2 teaspoons salt--more, if needed
		cream, half-and-half, or water, as needed, to thin pesto

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