I’m a sucker for pesto, and I’ll put it on just about anything I can think of. This is a super easy and delicious change of pace from mayo or mustard potato salad. People will be impressed with your sophisticated offering. It’s up to you whether you want to share how simple it is.

Pesto pasta salad

about 3 lbs. red potatoes
1 tsp salt
one recipe parsley pesto (recipe follows)

Quarter the potatoes and boil in water with 1 t. salt (or to taste) for about 20 minutes, until tender. While they’re boiling, prepare the pesto. Drain the potatoes. Add pesto and stir until mixed.

That’s it. It’s that simple. If you want to get really fancy, you could add some sliced green onions or maybe some hard boiled eggs or nuts or tomatoes, but it’s really delicious, as is.

Parsley Pesto

1/2 cup walnuts or pecans
1/2 cup Parmesan cheese, freshly grated or parmigiano reggiano
1 bunch parsley
3 garlic cloves (or more depending on how much you like garlic— I use about 6)
2/3 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp black pepper, freshly ground

Blend garlic, parsley, nuts, salt, pepper and cheese in a food processor or blender. Add the olive oil in a steady stream and process until just combined. If too thick, add a bit of the cooking liquid from the potatoes.