Pesto Potato Salad — Robert St. John
Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow them to cool. Make the dressing by combining Blue Plate…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
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
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