Servings: Makes 4 servings
Place potatoes in a medium saucepan; add water to cover. Bring to simmer and cook 15 to 20 minutes or until tender when pierced with a knife. Drain in colander; cut potatoes in half when cool enough to handle.
In a large bowl, stir together pesto, oil, and vinegar. Add warm potatoes, celery, olives, ricotta salata, salt, and pepper. Gently toss until combined; serve warm.
From the May 2008 issue of O, The Oprah Magazine
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