Pesto Potato Salad — Robert St. John

Ingredients

• 6 cups Idaho potatoes, peeled and cut into a large dice
• 3 quarts Water
• 2 tsp Salt
• 2 cups Blue Plate Mayonnaise
• 3/4 cup Fresh Pesto
• 2 Tbl Cider Vinegar
• 1 tsp White pepper
• 2 tsp Black pepper, freshly ground
• 1 cup Green Onion, chopped
• 1 cup Red Bell Pepper, small dice
• 1 cup Celery, small dice
• 4 Eggs, hard-boiled and chopped