A basic potato salad gets a sophisticated kick from Parsley and Mint Pesto .
Servings: Makes 4 servings
  • 1 1/2 pounds small new potatoes , scrubbed
  • 1/3 cup Parsley and Mint Pesto
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 stalks celery , thinly sliced on the diagonal
  • 1/4 cup chopped Kalamata olives (about 10 pitted olives)
  • 1/4 cup grated ricotta salata
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • Directions
    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.


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