Ingredients :
- 3 lb yukon gold potatoes
- 2/3 cup pesto sauce
- 1/2 jar giardenera relish
- 1 jar Mancini roasted bell pepper strips; rough chop
- 2 stalk celery; small dice
- 1 large pinch salt
Method :
- Boil potatoes in cold salted water until easily pierced with a paring knife. Do not overcook. Cool rapidly in ice water bath. Cut into forths.
- Combine all ingredients in a large mixing bowl and mix together.
- Variations; Parmesean, asiago, crispy pancetta, bacon, raw bell peppers, jalapeños, paprika, shallots, habanero, basil, pine nuts, romano, arugula, watercress, parsely, red potatoes, lemon, vinegar, corn, garlic,
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