New Potato Salad with Parsley and Mint Pesto

1. 1

   Place potatoes in a medium saucepan; add water to cover.

2. 2

   Bring to simmer and cook 15 to 20 minutes or until tender when pierced with a knife.

3. 3

   Drain in colander; cut potatoes in half when cool enough to handle.

4. 4

   In a large bowl, stir together pesto, oil, and vinegar.

5. 5

   Add warm potatoes, celery, olives, ricotta salata, salt, and pepper.

6. 6

   Gently toss until combined; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.