Pesto Potato Salad

Ingredients

• 8 ounces baby potatoes
• 1/2 teaspoon kosher or fine sea salt
• 2 tablespoons olive oil
• 2 cloves garlic (, minced)
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons fresh dill (, chopped)
• 15 radishes
• 1 red onion (, peeled)
• 2 ounces arugula
• 4 tablespoons basil pesto
• 4 tablespoons fresh basil

Instructions

1. 1

   Wash and peel the potatoes, cut them in half, and cover with cold water. Add salt and set on the stove. Bring to a boil and cook for 3-4 minutes. Drain and dry thoroughly.

2. 2

   Heat olive oil in a pan and add drained potatoes. Fry until lightly browned on each side, about 7 minutes. Remove from the heat, add the garlic, and mix. Set aside to cool.

3. 3

   Transfer to a bowl, season with black pepper. Add chopped dill and mix. Slice the radishes and onion very thinly and add to the bowl of potatoes. Add the arugula.

4. 4

   Top with pesto and basil leaves, and serve.