Picnic Pesto Potato Salad

Chef mariajane's Note:

Combine cooked baby potatoes with corn kernels, celery, green onions, and sliced radishes. Blend in a fragrant pesto dressing and garnish with tomatoes and olives. Its a perfect accompaniment to your grilled entrée. This colorful, fresh and tasty salad is ideal for an al fresco meal also. Make it ahead for picnics, buffets and barbecues. Salad can be prepared , covered and refrigerated one day ahead. Let stand for at least an hour at room temperature for best flavour.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 (600 g) bag europe's best first harvest baby potatoes , frozen
• 1 cup corn kernel (fresh or frozen)
• 2 cups celery , chopped
• 6 green onions , chopped
• ½ cup radish , sliced
• ¼ cup pesto sauce (homemade or store-bought)
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 2 tablespoons lemon juice or 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• ¾ tps. salt
• ¼ teaspoon pepper

GARNISHES

• 1 cup small cherry tomatoes , halved if large
• ½ cup pitted olive , halved (green or black)

Directions:

1. Cook potatoes according to package directions. Drain well, cool 10 minutes and cut each potato into two or four pieces.
2. In a large bowl, combine potatoes, corn, celery. onions, and radishes.
3. In a small bowl, combine pesto, olive oil, lemon juice, mustard, salt and pepper. Add to potato mixture. Toss gently to combine. Cover and refrigerate for 1 hour. Toss again, seasoning to taste. Transfer to a serving dish. Garnish with tomatoes and olives.