Pesto Potato Salad

1. 1

   Melt the butter in a large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 30-40 minutes, until the potatoes are just tender when tested with a fork.

2. 2

   Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside.

3. 3

   From time to time, shake the potatoes without removing the lid to prevent the bottom ones from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Be careful to not overcook them. Add in the pesto and peas, toss and serve warm or room temperature.

4. 4

   Garnish with fresh basil or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.