Pesto Potato Salad

At least 4 hours ahead of time, chop up the potatoes into bite sized pieces and put them in a bowl. Drizzle the olive oil/melted butter over top and season. I use parsley, paprika, a little bit of cayenne, fresh garlic, salt and pepper – but use whatever you prefer. Dump the potatoes onto a baking sheet and bake at 350 degrees Farenheit until soft, about an hour. Cool on the counter for about 30 minutes, wash out the bowl you mixed them in and put them back in, cover with plastic wrap and cool in the fridge until ready.

Chop the peas, radishes, green onions and peppers and toss on top of the cooled potatoes.

For the Pesto:

Wash the basil leaves and pat them dry. (You can also use parsley, arugula, or spinach leaves.) In a blender or food processor, blend the garlic and basil leaves first. Slowly blend in the olive oil next. Then add in the pine nuts (you can also use almonds, half pine nuts half sesame seeds, or pistachios), followed by the grated cheese. Continue pulsing until you have a fine mince. Taste, and season with salt and pepper. Try not to eat all of the pesto by the spoon.

Toss the pesto on top of the potatoes and veggies and stir to coat evenly. You can use all of it, or save some for later. Taste, and see if it needs more salt. Because potatoes are starchy, they often need extra. Enjoy!

*For a vegan alternative, simply omit the parmesan from the pesto, and throw in an extra tablespoon or so of nuts, and a tablespoon or so of nutritional yeast, to taste, if you have on hand.