New Potato Salad with Parsley and Mint Pesto

• 1 1/2 lb. small new potatoes
• 13 c. Parsley and Mint Pesto
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 2 stalk celery
• 1/4 c. chopped kalamata olives
• 1/4 c. grated ricotta salata
• 1/4 tsp. kosher salt
• .13 tsp. Freshly ground pepper

1. Place potatoes in a medium saucepan; add water to cover.
2. Bring to simmer and cook 15 to 20 minutes or until tender when pierced with a knife.
3. Drain in colander; cut potatoes in half when cool enough to handle.
4. In a large bowl, stir together pesto, oil, and vinegar.
5. Add warm potatoes, celery, olives, ricotta salata, salt, and pepper.
6. Gently toss until combined; serve warm.

potatoes, parsley, extravirgin olive oil, red wine vinegar, celery, kalamata olives, ricotta salata, kosher salt, freshly ground pepper

Taken from www.delish.com/recipefinder/potato-salad-parsley-mint-pesto (may not work)