Pesto Potato Salad

Recipe from Southern Living

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  • 3 pounds cooked and quartered baby red potatoes
  • 1 cup (4 oz.) shredded Asiago cheese
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 cup toasted pine nuts
  • 1/2 cup olive oil
  • 2 garlic cloves, pressed
  • Salt and freshly ground pepper to taste


  1. Stir together potatoes, Asiago cheese, basil, pine nuts, olive oil, and garlic. Season with salt and freshly ground pepper to taste just before serving.
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