Pesto Potato Salad Recipe

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These Mediterranean flavors, usually associated with pasta salads, are equally good in a potato salad.
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  • 2 medium sized potatoes, preferably red or Yukon Gold
  • 2 vinegar
  • 1/3 pesto, bottled or home made (use more, if desired)
  • 1/4 sun dried tomatoes, chopped
  • 2 salt--more, if needed
  • cream, half-and-half, or water, as needed, to thin pesto
Container: saucepan, mixing bowl
  • 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. 
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