Method

Steam whole unpeeled potatoes until soft when pierced with a fork, about 30 to 40 minutes.  Let cool to room temperature and cut into bite-sized cubes.  Place in a large bowl and toss gently with tomatoes, onions and celery.

Dressing: In a small bowl, combine mayonnaise, yogurt and 1/4 cup pesto. Pour  dressing over potato mixture and toss gently, gently to combine.  Refrigerate for half an hour to one hour to chill.

Pesto:

• 1/4 cup nuts of your choice
• 3 garlic cloves
• 2 cups  packed fresh basil leaves
• 1/4 cup chopped fresh parsley
• 2/3 cup olive oil

Put all pesto ingredients except for oil, into a food processor.  Process until finely ground.  With motor running, gradually add oil until pesto is the consistency of mayonnaise but has some texture to it.  Do not puree.   Add freshly ground pepper to taste if you like a spicy flavor.  Transfer to a small jar and pour a thin film of olive oil over  surface of pesto.  Cover tightly and store in refrigerator if not using immediately.     

Serves: 6

Contributor: pat ciesla

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