Bright colors and bold flavors--
This potato salad is anything but ordinary.
makes ~2 hearty servings
3 boiled potatoes, roughly cubed
2 c. frozen green peas
1/4 c. sun dried tomatoes, sliced and their juices
2 tbs. pesto, pre-made
extra virgin olive oil
coarse sea salt
ground black pepper
Drizzle olive oil in a large sauté pan on medium-low heat. Place potatoes in the bottom of the pan, and season them with salt and pepper. After 1-2 minutes, the potatoes will begin to brown and get crispy.
At this point, add the sun dried tomatoes and their juices to the potatoes. Stir with a wooden spoon, and continue to let sauté for 2 more minutes.
Add the frozen green peas and pesto last, making sure everything is mixed and well incorporated. Cook for another 5 minutes or until the peas are no longer frozen.
Once all the ingredients are warmed, garnish with a bit more salt and pepper.
This potato salad is best served warm or at room temperature.