Warm Potato Salad with Pesto
Serve as a side dish at your outdoor gathering.
2 lbs small thin skinned potatoes, scrubbed and cut in half
1 recipe preparedPesto Sauce
3 tbsp white wine vinegar
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1 tbsp chives or parsley
- Steam or boil potatoes until tender crisp.
- While potatoes are cooking, whisk together prepared Pesto and white wine vinegar in mixing bowl.
- Add drained potatoes, stirring gently to coat. Season to taste with Sea Salt and Black Pepper. Sprinkle with chives or parsley.
Per serving: Calories 360, Fat 21 g (Saturated 3.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 38 g (Fibre 7 g, Sugars 3 g), Protein 9 g.