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2 lbs. scrubbed whole mini red potatoes with skins on
1/3 cup basil pesto
1 tbsp. lemon juice
1 cup grape tomatoes
1 cup corn kernels
10 Kalmata olives, pitted and drained
4 green onions, diagonally sliced
1 cup diced Brick cheese
Place potatoes in pot with enough cold watrer to cover. Bring to a boil and season with salt, simmer for 10-15 minutes or until fork tender. Drain and transfer to large bowl. Let cool for 5 minutes. Cut potatoes in half or quarters depending on the size. Meanwhile in bowl, whisk pesto and lemon juice. Pour half of dressing over hot potatoes and toss gently to coat. Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature. Pour remaining dressing over potatoes; add tomatoes, corn, olives and green onions. Toss gently to coat. Season to taste with salt and pepper. Top with cheese.
1/3 cup basil pesto
1 tbsp. lemon juice
1 cup grape tomatoes
1 cup corn kernels
10 Kalmata olives, pitted and drained
4 green onions, diagonally sliced
1 cup diced Brick cheese
Place potatoes in pot with enough cold watrer to cover. Bring to a boil and season with salt, simmer for 10-15 minutes or until fork tender. Drain and transfer to large bowl. Let cool for 5 minutes. Cut potatoes in half or quarters depending on the size. Meanwhile in bowl, whisk pesto and lemon juice. Pour half of dressing over hot potatoes and toss gently to coat. Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature. Pour remaining dressing over potatoes; add tomatoes, corn, olives and green onions. Toss gently to coat. Season to taste with salt and pepper. Top with cheese.