Spicy Pesto Potato Salad

• 3 lb yukon gold potatoes
• 2/3 cup pesto sauce
• 1/2 jar giardenera relish
• 1 jar Mancini roasted bell pepper strips; rough chop
• 2 stalk celery; small dice
• 1 large pinch salt

1. Boil potatoes in cold salted water until easily pierced with a paring knife.
2. Do not overcook.
3. Cool rapidly in ice water bath.
4. Cut into forths.
5. Combine all ingredients in a large mixing bowl and mix together.
6. Variations; Parmesean, asiago, crispy pancetta, bacon, raw bell peppers, jalapenos, paprika, shallots, habanero, basil, pine nuts, romano, arugula, watercress, parsely, red potatoes, lemon, vinegar, corn, garlic,

gold potatoes, pesto sauce, giardenera relish, mancini, celery, salt

Taken from cookpad.com/us/recipes/360890-spicy-pesto-potato-salad (may not work)