Monday, June 27, 2011

Pesto Besto


Janet here: I'm in serious salad mode with the summer having arrived and at least semi-hot weather here in the Northeast. Grilling some veggies, fish or chicken outside and adding a little salad is the perfect easy dinner in the summer.

For most of my adult life, potato salad was one version and one version only: the potato salad I grew up eating and recreated once I was cooking on my own. (You can get the recipe here.)

As I've become a more accomplished cook over the years, I've realized that there are actually about a gazillion potato salad recipes out there. Here's a variation on potato salad I created this past weekend that only requires a few ingredients. It takes advantage of another summer wonder: fresh basil.

Pesto Potato Salad

ingredients
1 1/2 pounds small red potatoes
1 medium red pepper, seeded and diced
1 medium yellow pepper, seeded and diced
1/3ish cup pesto (I used some made at a local farm but if you want to make your own, try Rachel's recipe here)
salt and pepper to taste

method
Cook the potatoes for about 20 minutes in boiling water. Don't overcook because mushy potato salad is just gross. Drain the potatoes and cool until ready to handle. Cut into quarters and put in a large bowl.

Add the rest of the ingredients and toss gently. Put in the fridge to cool for at least two hours. Serve and enjoy...

What's your go-to potato salad?

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