Pesto Potato Salad

I know there are a few hundred different ways to make potato salad. This is one you can add to that list. It's a much healthier approach by using olive oil than your typical mayonnaise.

Ingredients:

1 ½ lb of small red potatoes
1/3 cup of already made pesto ( comes in a jar )
1/3 cup of  Extra Virgin Olive Oil
Juice of 1/2 lemon

Directions:

Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender but still firm, about 15 minutes. Drain. Allow to cool. Peel and cut into 1-inch cubes.
Meanwhile in a mixing bowl, whisk together pesto, lemon juice and extra virgin olive oil. Add potatoes and toss to evenly coat. Salt and pepper to taste. Best served warm or at room temperature.
Note: Before serving you may want to add a little more Extra Virgin Olive Oil to give the dish additional shine.

Pesto and Parmesan Bread

I will be posting the No Kneed bread recipe with in a few days. Very easy recipe. With that recipe you can make this very yummy bread spread to put on it.

Ingredients: 1 - 16 oz. loaf of ciabatta or Italian bread 1/4 cup extra virgin olive oil 1/2 basil pesto 4 oz. Parmigiano Reggiano, grated (about 1 cup) Directions: Slice bread in half, horizontally. Drizzle or brush exposed center with extra virgin olive oil. Use an extra teaspoon of olive oil to thin basil pesto for best spreading. Spread pesto on one half, then sprinkle with cheese. Close halves and wrap with aluminum foil. Bake at 425˚ for 12 minutes, or until cheese has melted. Serves 10-12