Pesto Potato Salad

Ingredients

4 tablespoons (1/2 stick) unsalted butter

2½-3 pounds small Yukon gold potatoes, skins scrubbed

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ cup pesto (homemade or store-bought)

½ cup frozen baby peas

Preparation

Melt the butter in a large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 30-40 minutes, until the potatoes are just tender when tested with a fork.

Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside.

From time to time, shake the potatoes without removing the lid to prevent the bottom ones from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Be careful to not overcook them. Add in the pesto and peas, toss and serve warm or room temperature.

Garnish with fresh basil or parsley.