Pesto Potato Salad

Serves 8


6 C new potatoes, cut into chunks
3 yellow cucumbers
½ pint orange grape tomatoes
1/3 C thinly sliced Walla Walla onion + 1
t more onion for pesto
¼ C rice wine vinegar
Salt and pepper to taste (It varies so use
your taste buds and taste often!)


1 ½ C fresh basil
1 ½ C fresh parsley (the curly kind!)
2 cloves garlic
1/3 C fresh grated parmigiana reggiano cheese
Salt and pepper to taste
Blend with about 1/3 C mild oil


  • Boil potatoes until soft but not mushy,about 10 minutes. Drain, blot dry, place in a large serving dish. Add the grape tomatoes, halved, the yellow cucumbers sliced into thin disks(can substitute with regular cukes), and the thinly sliced onion. In a small food processor, combine the basil, parsley, cheese and garlic with a little of the oil, along with salt and pepper.
  • Pulse to get the pieces chopped fairly evently. Add more oil,about 2-3 T at a time, until the mixture is almost pasty, (hence, PESTO!) Combine the pesto with the potato mixture, add the vinegar and more salt if needed. Let sit in fridge for about 2 hours, and then serve, or serve immediately.

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