Serves 4-6.
Ingredients
24 oz baby red-skinned potatoes
1/4 cup pesto, homemade or store-bought
2-3 Tbsp mayonnaise, homemade or store-bought
Fresh black pepper, to taste
Directions
Place the potatoes in a 4-quart pot, and cover by 1 inch with cold water.
Bring the water to boil over high heat; then, reduce heat to low and simmer, uncovered, for 20 minutes, or until the potatoes are tender when pierced with the tip of a knife. Drain, leaving the potatoes in the pot, and set them sit, covered, in the pot on the stove for 10 minutes.
While the potatoes are resting, in a large mixing bowl combine the pesto and mayonnaise. Taste, and add black pepper if you wish.
When the potatoes are cool enough to handle, cut them into chunks and add them immediately to the pesto mixture. While the potatoes are warm, they will begin to absorb some of the pesto. Continue until all of the potatoes are in the bowl, and stir several times to make sure all of the pieces are coated with the pesto. Let sit until cool enough to refrigerate.
The potato salad can be refrigerated for up to a day or two, in an airtight container. Serve warm, at room temperature, or cold.