Growing Chefs! Ontario Pesto Potato Salad

Pesto Potato Salad

A variation on the picnic classic, pesto is a great addition to potato salad and a good way to use up extra herbs.”
4-6 portions
1 1/2 pounds round red or white potatoes1 cup mayo1/4 cup pesto2 tablespoons chives, finely chopped4 hard-boiled eggs, chopped2 tablespoons capers, chopped3 tablespoons parsley, chopped salt to taste pepper to taste
Large potStainerCutting boardParing knifeMeasuring spoonsMeasuring cupsSpatulaMixing bowlsDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out your mayo and pesto into a bowl and mix together, season with salt to taste.

Cut the potatoes in half and place them in a large pot of cold water

Chop the chives, capers, and parsley.

Peel and chop the eggs.

Get Cooking!

Place the pot of potatoes onto the stove and turn to medium high. Once water is boiling turn down heat to low. Cook until potatoes are tender when pierced with a fork; drain, and let cool.

Add the dressing to the potatoes, and stir in the chives, eggs, capers and parsley.

Cover and refrigerate at least ½ hour to blend flavors and chill.