Pesto Potato Salad
Ingredients:
2-1/2 lbs. red potatoes, washed, diced
1/4 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced celery
1 cup red onion
3 hard boiled eggs, diced
1 cup mayonnaise
3 ounces Vegetaball’s Pesto
Fresh basil for garnish
Directions:
Fill a large pot with water and bring to a boil. Cook potatoes for 15-20 minutes, until tender. Meanwhile, whisk oil, vinegar, salt and pepper. Drain potatoes and place them in a new bowl. Pour oil mixture over them and toss gently. Allow to cool
Mix mayonnaise with pesto. Once potato mixture is cool, mix celery, onion, eggs, and mayonnaise pesto with the potatoes. Garnish with basil, serve.