Ingredients:
Pesto Vinaigrette:
½ cup freshly grated Parmesan cheese
¼ cup firmly packed, coarsely chopped, fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¾ cup olive oil
Salad:
10 medium potatoes (red or yellow), scrubbed well
2 celery ribs, cut into 1/8-inch thick pieces
1 cup thawed baby peas
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
Basil leaves for garnish
Directions:
1. To make the vinaigrette: Combine all the ingredients except the oil in a blender. With the blender still running, gradually add the oil until the dressing is smooth. Makes about 1¼ cups dressing.
2. Bring a large pot of water to a boil over high heat. Add the potatoes and cook, uncovered, until the potatoes can be pierced with the tip of a sharp knife, approximately 20 minutes. Drain and rinse under cold water until cool enough to handle. Slice into ½-inch thick rounds and place in a medium bowl.
3. Add the celery and peas and ¾ of the dressing. Cover and refrigerate for at least 4 hours or up to 1 day.
4. To serve – toss with the remaining dressing, salt, and pepper. Garnish with the basil leaves and serve chilled.
Serves 4-6