Pesto Potato Salad June 15, 2015 09:43
1 Jar Healthy Gourmet Kitchen Kale Pesto
2 - 3 pounds red potatoes (baby potatoes make this even faster)
Thoroughly scrub your potatoes. You can peel the potatoes but we leave them on for the nutrients and flavor in the skin.
Cut the potatoes so they are all even in size.
Remove pesto from refrigerator to allow oil to loosen a bit. If you forget this stop you can loosen the pesto by placing the jar in a bowl of hot water.
Fill a large pot with cold water and add potatoes. Bring water to a boil, then reduce heat so the water simmers (barely boiling). Simmer for around 10 minutes (starting from when the water boils), depending on how large you've cut the pieces. To test if the potatoes are done, use a paring knife to poke and lift a potato out of the water. If you are able to lift the potato at all with a paring knife they need to cook a little longer.
When potatoes are just tender, drain them, place in bowl and pour/scoop the pesto on top. Mix gently with a spatula so all the potatoes are dressed.
Serve warm or cold.
Note: Cooked potatoes should not be left out at room temperature for more than two hours, or more than an hour if it's really hot outside. It's the potato in potato salads that spoil first. So keep them hot or keep them cold.