Pesto Potato Salad

By phowley

Ingredients

• 2 1/2 lb tiny new potatoes (about 24)
• 1 clove garlic
• 1/3 c freshly grated Parmesan cheese
• 1 c packed fresh basil leaves
• 2 tbsp pine nuts
• 1/2 tsp salt
• 2 tbsp water
• 3 tbsp olive oil

Preparation

Step 1

Cook potatoes in boiling water to cover 15 minutes or until tender.
Drain and cool 15 minutes.
Leaving skins intact, cut potatoes into 1/4 inch slices.
Position knife blade in food processor, top with cover.
Drop garlic through food chute with processor running.
Process 3-5 seconds or until garlic is minced.
Add Parmesan and next 4 ingredients.
Process until smooth.
With processor running, pour oil through food chute slowly until combined.
Combine basil mixture and potatoes in large bowl and toss gently.
Serve warm or at room temperature.