A basic potato salad gets a sophisticated kick from Parsley and Mint Pesto
Servings: Makes 4 servings
Ingredients 1 1/2 pounds small new potatoes , scrubbed1/3 cup Parsley and Mint Pesto2 tablespoons extra-virgin olive oil2 tablespoons red wine vinegar2 stalks celery , thinly sliced on the diagonal1/4 cup chopped Kalamata olives (about 10 pitted olives)1/4 cup grated ricotta salata1/4 teaspoon kosher salt1/8 teaspoon freshly ground pepper
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.