Potato Salad

Here is a different take on potato salad.  This recipe calls for sun-dried tomato pesto to change up the flavour from a traditional potato salad.  If you are not a fan of sun-dried tomato, I would use a basil pesto.

1 1/2 lbs (750 g) mini new red or white potatoes, cut in half
4 oz (125 g) green beans, cut in half
1 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
6 tbsp mayonnaise
1 to 2 tbsp Sun-dried Tomato Pesto
1 tbsp red wine vinegar
Salt and freshly ground black pepper

1. In a large saucepan, cook unpeeled potatoes in boiling salted water until tender, about 15 to 20 minutes.  Add beans during the last 5 minutes of cooking.  Drain and reserve.
2. In a skillet, heat oil over medium-high heat.  Add onion and celery.  Cook, stirring occasionally, until tender.  Remove and cool slightly.
3. In a bowl, whisk together mayonnaise, pesto and vinegar.  Season with salt and pepper to taste.
4. Toss drained potatoes and green beans with pesto dressing and onion mixture until well combined.  Cover and let stand 30 minutes to blend flavours.

**store in refrigerator in an airtight container.