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Pesto Potato Salad: Different, Easy

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A good, traditional potato salad needs no improvement. But sometimes we like to have something a little different.

This Pesto Potato Salad is quite a bit easier to make than most — and it was even easier since I used pesto from a jar that I bought at Costco. I’d recommend this to anyone as a pantry staple in summer. While basil is growing like mad in gardens this time of year, it’s still nice to have a convenience, and the Kirkland brand is good.

Make your own pesto by trying this version from Humble House Foods.

Pesto Potato Salad cropped

Pesto Potato Salad

Finally, while this does add one more step to the recipe, I think that crumbled bacon on top of this salad, or toasted pine nuts, could only be an improvement!

Pesto Potato Salad

5-6 medium-sized red-skinned potatoes, scrubbed but not peeled, cut in half
4 tablespoons basil pesto, prepared or homemade
1-2 tablespoons mild-acid vinegar (such as rice or palm vinegar) or lesser amount of other white vinegar
2-3 tablespoons snipped onion chives or sliced green onion, with some of the green
Pinch of white pepper
Salt, to taste
1 tablespoon grated Parmesan cheese
3 large leaves of fresh basil cut into thin slices, plus some for garnish
Optional garnish: crumbled bacon, toasted pine nuts

Put potatoes in saucepan, cover with water. Simmer over medium heat until they are tender, but be careful to not overcook. Drain and set to one side to let cool enough that you can slice them. Place sliced potatoes in large bowl. In a smaller bowl, combine the pesto, mild vinegar, chives or green onion, pepper and salt, to taste. Gently add this mixture to  the warm potatoes. Garnish with Parmesan cheese, thinly sliced basil. Add other garnishes, as wanted.

Makes about 4-5 servings

From Bonnie Walker

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