This potato salad is tossed in a light vinaigrette, as opposed to a heavier mayonnaise-based sauce, making it perfect for a spring picnic. Pack it alongside our Pane Bagnato "bathed-bread" focaccia sandwich for an enviable picnic spread.
2 pounds purple peruvian, yukon gold or creamers
1/2 cup Mint and Pistachio Pesto
1/4 extra virgin olive oil
salt and pepper
Cut the potatoes into 1/4 inch slices. Bring to a boil in salted water just until easily pierced with a fork, about 15 minutes. Drain in a colander and cool slightly. In a small bowl, whisk the olive oil with the mint pesto. Toss with the potatoes and taste for seasoning.
Serve on a bed of fresh watercress or arugula greens.