Basil Pesto Potato Salad with Spring Vegetables

This is my go to potato salad. The basil adds the perfect bit of herby sweetness. I threw in mint and cilantro for added freshness but feel free to use any other herbs you like. Dill and parsley would work nice as well.

Basil Pesto Potato Salad with Spring Vegetables

1 lb small German butterball potatoes

2 tablespoons lemon juice

1 bunch of asparagus, cut into 1 inch pieces and blanched (quickly throw into boiling water for 2-3 minutes and drain, should still be crunchy)

1 cup sugar snap peas, de-stemmed and blanched (throw in with the asparagus)

1/4 cup minced green onion (white and green parts)

2 tablespoons fresh mint, chopped

2 tablespoons fresh cilantro, chopped

Cut potatoes in half, quarters if they are larger. Bring a pot of water to boil, add a pinch of salt, and boil potatoes until cooked. About 12 minutes or until you can easily pierce them with a fork. Drain in a colander, place in a glass or ceramic bowl, squeeze with lemon, and cover with a dish towel. This allows the potatoes to steam and get extra creamy. Let stand for 10 minutes.

While the potatoes are steaming, make your pesto.

Fresh Basil Pesto

Makes 1 cup (this also freezes beautifully)

1 cups fresh basil leaves, rinsed, dried, and packed in

1/2 cup freshly grated Parmesan-Reggiano (A microplane works well here.)

1/3-1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

2 medium sized garlic cloves, minced

Celtic sea salt

Place basil in the food processor and pulse a few times. Combine pine nuts in with the basil, and pulse again. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is going. Stop to scrape down the sides with a spoon or spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt to taste. Combine potatoes, asparagus, and snap peas with the pesto. Add the pesto one tablespoon at a time to make sure you don't over dress it. Add the cilantro, green onion, and mint, squeeze in a little more lemon and serve warm. Enjoy!