Serves 4 to 6
In the port city of Genoa, pesto, the aromatic paste of fresh basil, garlic, pine nuts, cheeses, and extra-virgin olive oil, is tossed with hot strands of trennette pasta and cooked potatoes. This simple salad combines only the potatoes with pesto to make a wonderful warm weather side dish for grilled chicken, pork tenderloin, or salmon.

6 to 8 medium red skinned potatoes (2 to 2 1/2 pounds)

1/4 cup pesto

1/4 cup mayonnaise

1/4 teaspoon salt

1 bunch scallions, white and light green part, sliced

If the potatoes are large, cut into equal chunks about the size of golf balls. Place in a single layer in a microwaveable dish. Cover with waxed paper. Microwave for about 10 minutes, rotating occasionally, until tender. Remove and set aside for 10 minutes, or until cool enough to handle.

In a bowl, whisk the pesto, mayonnaise, and salt. Add the scallions. Cut the potatoes in 1/2-inch chunks. Add to the bowl. Toss.

Note: The recipe may be doubled or tripled for larger gatherings. Season with salt to taste.

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