Pesto Potato Salad

This recipe is also from Ellie Krieger’s book, The Food You Crave, page 144. This is a good use for any leftover  or frozen pesto you may have on hand.

1½ lbs small red potatoes

1 medium yellow bell pepper, seeded and coarsely chopped (about 1 cup)

1 medium red bell pepper, seeded and coarsely chopped (about 1 cup)

1/3 cup Basil Pesto (see recipe from previous post) or store pesto

Salt and freshly ground black pepper to taste

Put the potatoes in a large steamer basket over boiling water and steam until cooked through but the skins remain intact, about 20 minutes. Set aside until cool enough to handle, then quarter and put in a large bowl. Add the peppers and pesto and toss gently to combine. Season with salt and pepper. Refrigerate until completely cooled. This salad will keep in the refrigerator in an airtight container for about 3 days.

Serves 8.

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