New Potato Salad with Parsley and Mint Pesto

By miss5elements

Ingredients

• 1.5 lbs small new potatoes, scrubbed
• 1/3 c parsley & mint pesto
• 2 T EVOO
• 2 T red wine vinegar
• 2 stalks celery, thinly sliced on the diagonal
• 1/4 c chopped Kalamata olives (about 10 pitted olives)
• 1/4 c grated ricotta salata
• 1/4 t kosher salt
• 1/8 t freshly ground pepper

Preparation

Step 1

1. Place potatoes in a medium saucepan; add H2O to cover.
2. Bring to simmer & cook 15-20 min, or until tender when pierced w/a knife.
3. Drain in colander; cut potatoes in half when cool enough to handle.
4. In a lg bowl, stir together pesto, oil & vinegar.
5. Add warm potatoes, celery, olives, ricotta salata, salt, & pepper.
6. Gently toss until combined; serve warm.