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)

1. Cook potatoes according to package directions.
2. Drain well, cool 10 minutes and cut each potato into two or four pieces.
3. In a large bowl, combine potatoes, corn, celery.
4. onions, and radishes.
5. In a small bowl, combine pesto, olive oil, lemon juice, mustard, salt and pepper.
6. Add to potato mixture.
7. Toss gently to combine.
8. Cover and refrigerate for 1 hour.
9. Toss again, seasoning to taste.
10. Transfer to a serving dish.
11. 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)