Positively.

It is the best.

Just a few lil’ baby red potatoes.

Some fresh parsley.

A bit o’ fresh mint.

Combined for a fabulous parsley pesto.

Perfect for Summer.

And Spring.

For Cinco de Mayo.

Or Mother’s Day.

Or simply eaten right out of your Tupperware with a spoon.

Anyway you choose, it’ll be tasty.

I promise.

It’s positively fabulous.

And the pine nuts, well let’s just say they add a fabulous kick to make this potato salad a real winner.

Gluten-Free and Vegan; what else can you ask for?

Simple. Pure. Perfect.

Yum.

Positively The Best Potato Salad with Parsley Pesto

Gluten-Free and Vegan

Serves 4

Ingredients

• 2 lbs. small red new potatoes, scrubbed
• 1/2 cup fresh curly parsley, finely chopped plus more for garnish
• 1/3 cup fresh mint leaves, finely chopped
• 1/4 cup pine nuts
• 3 garlic cloves, minced
• 1/2 cup olive oil
• 2 tsp. white balsamic vinegar
• Sea salt and pepper, to taste
• 1/4 tsp. curry
• 1/4 tsp. chili powder

Directions

1. Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes.
2. Meanwhile, in a food processor, combine parsley, mint, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
3. Drain potatoes; slice in half as soon as they’re cool enough to handle.  Gently toss potatoes with parsley pesto mixture; season with curry and chili powder.
4. Garnish with additional parsley; serve chilled or at room temperature.
5. Enjoy!

And be sure to check out my latest article and tasty recipes for Rudi’s Gluten-Free Bread.