Tonight’s creation is a twist on an old standby. Although it’s hardly picnic season here in Wisconsin, we decided to continue our tribute to basil by using some of our homemade pesto to reinvent one of our favorite side dishes, potato salad. In making tonight’s dish, we also used some of sun-dried tomatoes and peppers we’ve been storing in our pantry from the summer’s bounty. Without mayonnaise, this version is healthier. Full of good things like olive oil and antioxidants.
- 1 cup sun-dried tomatoes
- 1 tablespoon of dried peppers
- 1/2 cup of quality olive oil
- 3/4 cup of pesto (or more depending on taste)
- 3 lbs of potatoes (we used baby reds with the skins on) & a dash of kosher salt (to taste)
Prior to making the potatoes, mince sun-dried tomatoes and peppers. Place in a small bowl and cover with olive oil. Let the olive oil hydrate the tomatoes and peppers. (We let our mix stand for about 3 hours.)
When the tomatoes and peppers are ready, boil potatoes in a pot with water until tender. Test with a fork. Pour potatoes into a colander and rinse with cold water. Let stand for a moment or two so that the water runs off of them.
Place potatoes in a large mixing bowl. Add pesto and oil combination. Toss gently.
Enjoy as a side or just as a main dish. Of course, it’s wonderful with white wine.
So take a walk on the wild side and add a little pizzazz to your picnic or lunch with pesto style potato salad!