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Pesto Red Potato Salad
2 pounds small red new potatoes, cut 1" pieces
1/4 cup water
2/3 cup sour cream
1/3 cup milk
3 tablespoons prepared pesto
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 1/2 cups fresh pea pods, tips and strings removed -- halved
3 green onions, sliced
Combine potatoes and water in medium saucepan. Bring to boil over
high heat. Reduce heat to low and cover. coo until potatoes are
tender, 15-20 minutes. Drain and cool slightly. Combine sour cream
and milk in medium bowl. Add pesto, mustard and salt, mixing well.
Add cooked potatoes, pea pods and green onions, mixing lightly.
Cover and refrigerate 4 hours.
Serves 6.
Land O Lakes |
