Pesto Potato Salad

For an exciting twist, try this variation on the classic. No it's not Suzannes. It's not trying to be. It's for people that don't like mayo not people who live on mayo.


Serves 4

2 large russet potatoes (or a pound or so of baby potatoes- that's actually better

1 1/2 cups fresh green beans, cut in 2 inch pieces and steamed for a couple of minutes

2 tbsp fresh chives or red onion, TINY dice

20 cherry or grape tomatoes or more

Put the potatoes on to boil, cook them until they are JUST tender NOT mashable. Remove from the heat and allow to cool completely. Meanwhile heat a nonstick frying pan to hot, put in a few tbsp of evoo and carefully put in the tomatoes. Slide the pan around quickly until the skins wilt and the tomatoes are pan roasted to your taste, throw in a little fresh garlic right at the very end if you prefer it but DO NOT brown it. I HATE browned garlic. Steam the beans somewhere in there too.

After everything is cooled, throw it in a bowl, drizzle with a little olive oil then add 1/4 cup pesto (or more if you love it) then garnish with grated parm, sea salt and freshly ground black pepper.

Elegant.

Option - add roasted mushrooms too.