Picnic Pesto Potato Salad
- 1 (600 g) bageurope's best first harvest baby potatoes, frozen
- 1 cup corn kernel (fresh or frozen)
- 2 cups celery, chopped
- 6 green onions, chopped
- 12 cup radish, sliced
- 14 cup pesto sauce (homemade or store-bought)
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 2 tablespoons lemon juice or 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 34 tps. salt
- 14 teaspoon pepper
- 1 cup small cherry tomatoes, halved if large
- 12 cup pitted olive, halved (green or black)
- Cook potatoes according to package directions.
- Drain well, cool 10 minutes and cut each potato into two or four pieces.
- In a large bowl, combine potatoes, corn, celery.
- onions, and radishes.
- In a small bowl, combine pesto, olive oil, lemon juice, mustard, salt and pepper.
- Add to potato mixture.
- Toss gently to combine.
- Cover and refrigerate for 1 hour.
- Toss again, seasoning to taste.
- Transfer to a serving dish.
- Garnish with tomatoes and olives.
bageuropes best, corn kernel, celery, green onions, radish, pesto sauce, olive oil, lemon juice, mustard, salt, pepper, cherry tomatoes, olive
Taken from www.food.com/recipe/picnic-pesto-potato-salad-382366 (may not work)