New Potato Salad with Parsley and Mint Pesto
Chances are you've been eating potatoes all winter: boiled, baked, scalloped, fried and roasted. Even if you've found new twists on the classics, potatoes can still seem like the ultimate cold-weather vegetable.
Why this dish isn't the same old: If potato salad in spring seems like jumping the gun (isn't it mandatory to be wearing sandals or no shoes at all while eating it?), adding early-season herbs in a pesto dressing is a fresh way to make it perfect for right now.
The supporting cast: Kalamata olives and grated ricotta salata.
Get the recipe: New Potato Salad with Parsley and Mint Pesto