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