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Pesto Potato Salad

A home-style Pesto Potato Salad made with Vegetable Oil, Red Wine Vinegar, Beef Broth, Fresh Grated Parmesan Cheese, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 6 tbsp
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 1/3 cup

Method (preview)

1. 1

   In a kettle 2/3rds full of boiling salted water cool potatoes with caraway seeds for 45 minutes, or until tender.

2. 2

   Make pesto whil potatoes are boiling.

3. 3

   Mix all pesto ingredients, except olive oil, in a food processor until basil and parsley are chopped fine, scraping down sides.

4. 4

   With motor running add oil in a slow stream and process until pesto is smooth.

5. 5

   Drain potatoes, discarding caraway seeds; cool.

6. 6

   When potatoes are cool enough to handle, peel and cut into 1/4 ″ slices, transferring to a large heatproff bowl.

7. 7

   In a small non-reactive saucepan bring to a boil the remaining ingredients; pour over potatoes.

8. 8

   Toss potatoes with mixture and let stand 15 minutes.

9. 9

   Drain potatoes in a colander, discarding liquid, and return to bowl.

10. 10

    Add pesto, tossing gently to coat.