Pesto Potato Salad
| Yield: | 6 Servings |
| Categories: | Potatoes |
| 3 | lb | Large boiling potatoes, thin skin, unpeeled |
| 10 | Caraway seeds | |
| 1 | md | Yellow onion, chop fine |
| 6 | tb | Vegetable oil |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Beef broth |
| 1 | tb | Dijon mustard |
| 1/2 | tb | Salt |
| 1/4 | tb | Fresh ground pepper |
| PESTO | ||
| 16 | lg | Fresh basil leaves, spun dry |
| 1/2 | c | Fresh parsley, packed, spun dry |
| 1 | cl | Garlic, quartered |
| 2 | tb | Pine nuts, toasted til gold |
| 1 | tb | Fresh grated parmesan cheese |
| 1 | tb | Balsamic vinegar |
| 1/2 | tb | Salt |
| 1/3 | c | Olive oil, extra virgin |
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