This salad is the perfect tribute to summer, giving traditional mayo-laden potato salad a run for the money. Tender potatoes soak in a vibrant dressing full of basil and garlic, imparting mounds of flavor. Give this one a twirl at your next barbecue – it’s the perfect partner to grilled meats.
Purple Potatoes Vinaigrette
1 lb of purple creamer potatoes, halved
4 tbs. of pesto, homemade or jarred (here’s a recipe for Watercress Pesto)
2 tbs. of red wine vinegar
1/3 c. of olive oil
1 cl. of garlic, minced
salt and pepper (to taste)
3 plum tomatoes, diced
Bring a pot of salted water to a boil. Drop in potatoes and then cook until fork tender. Drain the potatoes well and toss into the fridge to cool.
Whisk the pesto, vinegar, olive oil and garlic. Toss potatoes with tomatoes and dressing. Taste for salt and pepper. Serve.
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