Pesto Potato Salad

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Servings: 6

Prepared pesto is easy to find in supermarket produce sections, and there are even kinds that branch out beyond traditional basil-parmesan. Feel free to try any you like in this quick-to-make potato salad. The skin of new potatoes is tender, so there’s no need to peel unless you prefer a less rustic look.

Ingredients

2 pounds new potatoes

½ cup prepared pesto

¼ cup sundried tomatoes in oil

½ cup chopped red onion

3 tablespoons olive oil

½ teaspoon salt or to taste

Directions

Place the potatoes in a large pot, add enough water to cover and bring to a boil. Cook until you can easily pierce the potatoes with a knife, 15 to 20 minutes. Drain, rinse with cold water, and let cool until you can handle them, then cut into about 1½ -inch chunks. Place in a large bowl.
Drain and lightly press sundried tomatoes between paper towels to remove excess oil. Chop the tomatoes and gently toss with the potatoes, pesto, red onion, olive oil and salt. Taste, then add more salt if needed.
For best flavor, let the potato salad sit at room temperature for 2 hours, or refrigerate overnight then bring to room temperature before serving.

Recipe Courtesy Of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.