 | | 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.
|
|
|
Prep Time: 10 minutes
Cook Time: 20 minutes
Container: saucepan, mixing bowl
Servings: 6
Serving Size: 1 cup
|  | | 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 |
| |
| |
