PESTO POTATO SALAD

3 MEDIUM TO LARGE YUKON GOLD POTATO’S
3 WHOLE GREEN ONIONS
½ LARGE CUCUMBER
1 HEAPING TBS. CAPERS
1/3 CUP SLICED CANNED BLACK OLIVES
HEAPING ½ CUP PESTO

(SEE SEPARATE RECIPE)
SALT & PEPPER TO TASTE

BOIL POTATO’S IN SALTED WATER UNTIL FORK TENDER.

ALLOW TO COOL, PEEL AND CUT INTO CHUNKY CUBES.  PLACE IN A LARGE MIXING BOWL.

PEEL CUCUMBER AND USE A SPOON TO SCOOP OUT THE SEEDS.  COARSELY CHOP.

SLICE GREEN ONION (INCLUDING GREENS) WAFER THIN.

THINLY SLICE BLACK OLIVES.

ADD GREEN ONION, CUCUMBER, OLIVES AND CAPERS TO POTATO’S. 

ADD PESTO SAUCE AND GENTLY TOSS UNTIL ALL INGREDIENTS ARE MIXED AND WELL COATED.

SALT & PEPPER TO TASTE.

CHILL WELL BEFORE SERVING.

GREAT SIDE DISH FOR ANY GRILLED MEATS.  SERVES 4.

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I CREATED THIS RECIPE WHEN I HAD AN OCCASION WHERE I NEEDED TO SERVE A SUMMER FAVORITE, BUT UP A NOTCH.