Pesto Potato Salad Recipe

Cover potatoes with cold water in a pan large enough to hold them in a single layer. Add 2 teaspoons salt and bring to a boil. Simmer, with lid ajar, until just tender when pierced with a sharp knife, 20-30 minutes, depending on size of potatoes. Drain thoroughly. As soon as potatoes are cool enough to handle, peel and dice. Sprinkle vinegar over and mix in gently. Add pesto, thinning, if necessary, with water or cream, and tomatoes. Mix thoroughly but carefully. Taste for seasoning; add salt, if necessary. Serve at room temperature or cover and chill.