Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds of small red potatoes

  2. 1/3 c. pesto

  3. 1/3 c. extra virgin olive oil Juice of

  4. 1/2 lemon -- Simple add Ins: Cooked ear pasta Shredded cheese Garlic Crumbled cooked bacon Chopped tomato Chopped onion Button mushrooms Chopped bell pepper, any color Hard boiled eggs, chopped

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to med.-low, and simmer until the potatoes are tender but still firm, about 15 minutes. Drain. Allow to cool. Peel and cut into 1-inch cubes. In a mixing bowl, whisk together pesto, lemon juice and olive oil. Add potatoes and toss to evenly coat. Salt and pepper to taste. Best served warm or at room temperature. Note: Before serving add a little more olive oil to give the dish additional shine and flavor.


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