(KCBS) – KCBS Food and Wine Editor Narsai David shares his favorite potato salad recipe with pesto that gives it a really wonderful, upscale flavor and cucumber that makes it really refreshing.
Serves 8-12READ MORE: 'Amazon One' Contactless Payment Palm Reader Debuts On Santana Row In San Jose
2 lbs. tiny red “creamer” potatoes, quartered and boiled
4 green onions, minced (including the green)
1 cup basil leaves, tightly packed
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 tsp salt
1/2 tsp black pepper
Cut cucumber in half lengthwise. Scoop out the seeds if tough. Peel the cucumber if skin is waxed. Cut again in half lengthwise. Then cut crosswise into pieces 1/8″ thick.READ MORE: UPDATE: Oakland City Council Meeting Debates Adding Police After Spike in Homicides
Toss cucumber, potatoes and green onions. Pureé remaining ingredients in blender or food processor. Dress salad.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.MORE NEWS: Alameda County to Close Hotels Used For Homeless Without Additional Funding
(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)