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Seasonal Recipe

Recipe for potato-pesto salad

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Medium-starch Yukon Gold potatoes, which have a rich flavor and hold their shape when cooked, are great for salads. When cooking the potatoes, adjust the lid so the pot is partially covered, to keep the water from boiling over.

pounds Yukon Gold potatoes (about 2 large), unpeeled and cut into 1-inch pieces
Salt and pepper, to taste
2teaspoons cider vinegar
½cup mayonnaise
2tablespoons basil pesto
1stalk celery, halved lengthwise and thinly sliced on a diagonal
3scallions, thinly sliced
2tablespoons chopped fresh basil

1. In a large saucepan, combine the potatoes, a large pinch of salt, and cold water to cover. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 10 minutes or until they are tender. Drain into a colander and transfer to a bowl. Sprinkle with the vinegar; set aside until cool.

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2. In a bowl, whisk the mayonnaise, pesto, salt, and pepper. Pour the dressing over the potatoes. Stir in the celery, scallions, and basil. Taste for seasoning and add more salt and pepper, if you like.

Jean Kressy

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