Roasted Pesto Potato Salad

By Shash

Ingredients

• 3 Lbs. Medium-size Red Potatoes
• 1/3 Cup White Balsamic Vinegar
• 1/4 Cup EVOO
• 1/2 Teaspoon Sea Salt
• 3 Minced Garlic Cloves
• Freshly Ground Pepper to taste
• 1/3 Cup Parmigiano Reggiano Cheese
• 1/4 Cup Minced Fresh Basil
• 1/4 Cup Toasted Pine Nuts (Optional)

Preparation

Step 1

Microwave or boil potatoes until tender. Cut into quarters and place in a large bowl.
Whisk together vinegar, EVOO, salt and garlic; pour over potatoes and toss lightly to coat. Season with pepper. Cover and refrigerate until ready to serve.
Just before serving, toss in cheese and basil, then sprinkle with pine nuts,if using.