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Picnic Pesto Potato Salad

This colourful, fresh and tasty salad is ideal for an al fresco menu. Make it ahead for picnics, buffets and barbecues.

Preparation Time: 25 minutes
Cook Time: Potatoes- 8 minutes
Serving: 6 to 8 servings

Ingredients:

•   600 g (1 bag) Europe's Best® First Harvest Baby Potatoes, frozen
•   250 mL (1 cup) corn kernels (fresh or defrosted)
•   250 mL (1 cup) chopped celery
•   6 green onions, chopped
•   125 mL (1/2 cup) sliced radishes
•   50 mL (1/4 cup) homemade or store bought pesto
•   45 mL (3 tbsp) olive or vegetable oil
•   30 mL (2 tbsp) lemon juice or white vinegar
•   5 mL (1 tsp) grainy or Dijon mustard
•   4 mL (3/4 tsp) salt
•   1 mL (1/4 tsp) pepper

Garnish:
•   250 mL (1 cup) small cherry tomatoes (halved if large)
•   125 mL (1/2 cup) halved black or green pitted olives (optional)

Preparation:

1.  Cook Europe’s Best First Harvest Baby Potatoes according to package directions. Drain well, cool 10 minutes and cut each potato into two or four pieces.
2.  In a large bowl, combine potatoes, corn, celery, onions and radishes.
3.  In a small bowl, combine pesto, olive oil, lemon juice, mustard, salt and pepper. Add to potato mixture. Toss gently to combine. Cover and refrigerate for 1 hour. Toss again, seasoning to taste. Transfer to a serving dish. Garnish with tomatoes and olives.

Make Ahead:
Salad can be prepared, covered and refrigerated one day ahead. Let stand for a least an hour at room temperature for best flavour.

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