Potato and Tomato Pesto Salad
Recipe by Dragon
This dish is the perfect barbeque or picnic salad. All the ingredients are able to stay out for a long time, but it is so delicious, you won't have to worry about that. I brought this salad to a barbeque on the weekend and it was well received, even by the kids. I love eating this salad when the potatoes are still warm but it tastes great even at room temperature. Try it with some grilled chicken or pork.
1 pound of yukon gold potatoes, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
4 slices, bacon, cooked and crumbled into big pieces
1/4 cup pine nuts, toasted
1/3 cup fresh pesto (click to get pesto recipe)
salt and pepper to taste
1. Cook potatoes in a pot of salted boiling water until they are fork tender. Drain pototoes and transfer the potatoes back to the pot.
2. While the potatoes are still hot, add tomatoes and pesto. Stir until the pototoes and tomatoes are covered with the pesto.
3. Add the bacon pieces and toasted pine nuts. Stir gently to combine. Season with salt and pepper to taste.
4. Serve warm or at room temperature.
This is my entry to the summer version of Waiter There's Something In My....Picnic.