One of the many signs that summer is here...the potato salad arrives. Yesterday, we attended a 4 cake birthday party for some of our dearest friends who share a Birthweek and I knew it was time, according to the date (not the weather) to break out the potato salad. I came up with this recipe a couple of summers ago when I was pregnant with Lil Miss and I just couldn't get enough pesto into every meal. The combination of the pesto, green onions and pecans is a mouthful of nutty garlicky goodness. The dressing is very forgiving, so taste as you go. Add more pecans if you like more crunch. Add a little more garlic if you are a fan. Add more dressing if you like your salads saucy. Enjoy!

 

 

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Pesto Pecan Potato Salad

Ingredients:

• 3 lbs organic red potatoes, cut into bite-sized pieces
• 3/4 cup pesto
• 1/2 tbsp minced garlic
• 1/3 cup mayo
• 3/4 cup coursely chopped pecans
• 4 finely chopped green onions

Directions:

1. Bring large pot of water to boil and add potatoes. Gently boil for 10 minutes or until potatoes are tender when tested with a fork. Pour into a strainer and douse with cool water to stop the cooking process.
2. In a medium bowl, combine pesto, garlic and mayo. Add pecans and green onions and mix thoroughly.
3. In your large serving bowl, pour a small amount of the dressing into the bottom. Add cooled potatoes. Pour the rest of the dressing on top and mix vigorously with a wooden spoon until the salad is uniformly dressed. Chill for 1-2 hours for the flavors to meld. If you wait overnight...amazing things will happen to these flavors.

Enjoy!