Pesto Potato Salad

I found a neat collection of fun Outdoor Recipes at Marie Claire. Here is a great recipe for potato salad with an Italian twist.

Pesto Potato Salad

• 1 1/2 pounds 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 below) or store-bought basil pesto
• Salt and freshly ground black pepper to taste

Put the potatoes in a large steamer basket over boiling water and steam until they are cooked though, but the skins remain intact, about 20 minutes. Set them aside until they are cool enough to handle, then quarter and put them in a large bowl. Add the peppers and pesto and toss gently to combine. Season with salt and pepper. Refrigerate until completely cooled, at least 1 hour. This salad will keep in the refrigerator in an airtight container for about 3 days.

Basil Pesto

• 1/4 cup pine nuts
• 1 clove garlic, peeled
• 3 cups lightly packed fresh basil leaves
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

1. Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.

2. In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, and lemon juice and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended. Season with salt and pepper.