Fresh Pesto Potato Salad with Brick
- serves 0
2 lb(s) (1 kg) scrubbed whole mini red potatoes with skins on
⅓ cup (85 mL) prepared basil pesto
1 Tbsp (15 mL) fresh lemon juice
1 cup (250 mL) grape tomatoes
1 cup (250 mL) corn kernels (frozen or drained canned)
10 Kalamata olives, pitted and halved
4 green onions, diagonally sliced
1 cup (250 mL) diced Canadian Brick cheese
1. Place potatoes in a pot with enough cold water to cover. Bring to boil and season water with salt. Simmer for 10 to 15 minutes or until fork tender. Drain and transfer to large bowl. Let cool for 5 minutes. Cut potatoes in half or in quarters depending on the size.
2. Meanwhile, in bowl, whisk pesto and lemon juice. Pour half of dressing over hot potatoes and toss gently to coat. Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature (about 30 minutes).
3. Pour remaining dressing over potatoes; add tomatoes, corn, olives, and green onions. Toss gently to coat. Season to taste with salt and pepper. Top with cheese.