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New Potato-Pesto Salad

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Submitted by: reenskin

 

The flavor of chopped fresh basil is combined with parmesan cheese, olive oil and garlic to flavor tiny new potatoes.
 

Ingredients

  • 1 1/2 quarts tiny new potatoes, boiled until tender
  • 1/4 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp balsamic vinegar
  • 1/2 cup fresh sweet basil, chopped
  • 1 tbsp minced garlic
  • Salt and freshly ground black pepper, to taste

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Method

Larger potatoes should be cut in half or quartered into bite-sized pieces. Drizzle oil over new potatoes, stirring gently to coat. Add Parmesan, vinegar, basil and garlic, stirring well. Salt and pepper to taste.

 

Notes: This recipe was inspired by the items coming out of my garden. Store-bought substitutions in the winter would taste just as great. This is a rustic looking dish, meant to appeal to the senses. Variations: 1/4 cup sliced garlic stuffed olives 1/4 cup roasted red peppers 1/4 cup toasted minced pine nuts 1/2 cup feta cheese, melted on top of potatoes for a hot dish

 

Number of Servings: 4-6

 

Submitted by: reenskin ()

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