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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pesto Potato Salad


6 cups Idaho potatoes, peeled and cut into a large dice

3 quarts Water

2 tsp Salt

2 cups Mayonnaise

3/4 cup Fresh Pesto

2 Tbl Cider Vinegar

1 tsp White pepper

2 tsp Black pepper, freshly ground

2 tsp Salt

1 cup Green Onion, chopped

1 cup Red Bell Pepper, small dice

1 cup Celery, small dice

4 Eggs, hard-boiled and chopped


Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow them to cool.

Make the dressing by combining mayonnaise, pesto, vinegar, peppers, and salt. Blend well.

Place the potatoes, onion, bell pepper, celery, and eggs in a large stainless steel bowl. Gently fold in the dressing and mix well.

Yield: 8-10 servings

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