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Pesto Potato Salad picture

Pesto Potato Salad

Potato salad is a summer staple, and this basil pesto version is light and refreshing compared with the mayonnaise-based varieties.

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  • 2 pounds boiling potatoes, such as Yukon Gold or fingerling, washed and cut into 1-inch pieces
  • 1 tablespoon cider vinegar
  • l large garlic clove, peeled and smashed
  • 3 tablespoons pine nuts
  • 1/3 cup freshly grated Parmesan
  • 1 cup loosely packed fresh basil leaves
  • 1/3 cup extra-virgin olive oil

Serves 6

  1. Place the potatoes in a large stock pot and cover with cold water by 1 inch. Bring to a simmer and cook just until slightly tender when pricked with a sharp knife, 10 to 12 minutes. (Potatoes will continue to cook after draining. Don't overcook or they will fall apart.)
  2. Drain the potatoes and rinse under cold water until slightly cooled. While still warm, gently toss them with the cider vinegar. Cool the potatoes to room temperature and then season with salt and pepper.
  3. While the potatoes cook, make the pesto. In the bowl of a food processor add the garlic and process until the garlic is finely chopped. Add the pine nuts, Parmesan, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper and then process again until everything is finely chopped.
  4. With the motor running, add the oil in a slow, steady stream, blending until well incorporated. Taste and add more salt and pepper as desired.
  5. Gently toss the cool potatoes with the pesto and serve at room temperature.

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