-Potatoes -Italian Parsley -Garlic -Parmesan -Lemon Juice
-Salt -Olive Oil -Mayonnaise
Add potatoes to a pot and cover with water. Add salt to help flavor the potatoes. Cover the pot and bring the water to a boil. Continue to boil the potatoes until they can be easily pierced with a fork. Drain the cooked potatoes and allow them to cool.
While the potatoes are cooling, make the pesto. Add parsley to a food processor along with garlic, grated Parmesan, lemon juice, salt, and olive oil. You can make a double batch of pesto, if desired, and freeze half!
Pulse the mixture until it forms a slightly chunky paste.
Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that it will mellow a bit with the mayonnaise and once spread once mixed with the potatoes.
Stir mayonnaise into the pesto to create a creamy pesto dressing for the potato salad.
Once the potatoes are cool enough to handle, slice them in half (or cut into 1-inch pieces if using a larger potato).
Add the creamy pesto dressing to the potatoes in a bowl.
And then stir until everything is coated and you’re done! Enjoy your potato salad with any of your summer meals.