This is trusting you made Mint Pesto last week and either have some left over or the determination to make more. The mint in our garden is still low, but delicate and sweet: perfect for the second batch of pesto in as many days. Think about (doubling) the amount of lemon juice: try a bit of the finished salad and adjust to your taste.
Minted New Potato Salad – Serves 4-6
1 pound new potatoes, 8-10
1/4 cup scallions, thinly sliced on the diagonal
1/3 cup toasted pine nuts
1/2 cup Mint Pesto (see link below for the recipe)
1. Wash the potatoes – you’ll use them “skin on.” Quarter and put in a pan of cold water. Bring to a boil and cook until al dente (8-10 minutes after the water has first boiled.) Drain and set aside.
2. Make the Mint Pesto if you don’t have it reserved in the refrigerator:
3. In a mixing bowl (can be your serving bowl) toss the potatoes with the scallions and pesto. Cool to room temperature before serving or covering and refrigerating.
4. Just before serving, correct the seasoning (lemon juice, salt, pepper), and toss with the toasted pine nuts.