©Simply Good Food all rights reserved 2005
Pesto Potato Salad

This quick fresh basil and garlic mayonnaise makes this side dish the center of attention. It's also great on sandwiches !

Coat 12 boiled red skinned potatoes that have been quartered (or halved if small) with 1-2 TBS olive oil and season with salt and pepper
Set aside

Basil Garlic Dressing

Put in a food processor: 3 cloves of peeled garlic, 1 cup fresh basil leaves and PROCESS until finely chopped

ADD and blend in— 1/2 cup Lite canola mayonnaise, 1/3 cup 2% milk ( or use non-fat sour creme for a richer taste), 1 TBS rice vinegar, salt and pepper to taste

TIP Add dressing one tablespoon at a time ( just before serving) until you get the right consistency for the amount of potatoes you have. Any leftover mayo can be used for sandwiches.

Serves six