Summer's bounty from the local farm stand inspired this salad, made
with new red potatoes, crisp sugar snap peas, crunchy broccoli, and a
colorful confetti of bell peppers. Vary this recipe by substituting
your favorite summer vegetables.

Pesto Potato Salad
۬8 servings
۬From George Hirsch Living it UP TV series
www.georgehirschliving.com
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon country-style Dijon mustard
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
4 Tablespoons Pesto

Salad:
1 3/4 pounds red new potatoes
1 cup sugar snap peas, trimmed
1 cup broccoli florets
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper۬1/4 cup chopped green onions


To prepare dressing, combine first 6 ingredients, stirring with a
whisk.
To prepare salad, place potatoes in a saucepan, and cover with water.
Bring to a boil. Reduce heat, and simmer 10 minutes or until tender.
Remove potatoes from pan with a slotted spoon. Add peas and broccoli
florets to pan. Cook 1 minute; drain.

Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas,
broccoli, bell peppers, and green onions in a large bowl. Add
dressing; toss well.
For More recipes www.georgehirschliving.com