Potatoes With Pesto

• 1 pound new potatoes
• 2 tablespoons olive oil
• 4 tablespoons pesto
• Coarse salt and freshly ground pepper to taste

1. Boil the potatoes in their skins until cooked.
2. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.
3. Place the potatoes in a bowl and sprinkle them with olive oil.
4. Add the pesto and toss gently, so that the potatoes are coated with the sauce.
5. Sprinkle with salt and pepper and serve immediately or at room temperature.
6. Do not refrigerate.

potatoes, olive oil, pesto, salt

Taken from cooking.nytimes.com/recipes/10251 (may not work)