Pesto potato salad

Inspiration:Ellie Krieger

prep: 15 minutes
cook: 20 minutes
serves 6

Desription: My husband is not a fan of mayo and I was searching around for a potato salad recipe that did not have mayo. I also happened to have garlic scape pesto in the freezer and came across this

recipe. I admit it was not the "prettiest" potato salad, but the taste makes up for the look.

Ingredients

1 1/2 pounds small red potatoes

1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)

1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)

1/3 cup Basil Pesto

Salt and pepper

Directions;

1. Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle.

2. Quarter the potatoes and put them in a large bowl.

3. Add the peppers and the pesto and toss gently to combine.

4. Season with salt and pepper, to taste, and chill.