Red Potato Salad With Pesto Mayonnaise
2 pounds red-skinned potatoes, scrubbed and diced
1/2 cup prepared pesto
1/3 cup mayonnaise
1 small red onion, finely chopped
1/2 cup finely chopped celery
1 teaspoon rice vinegar, or more, to taste
Bring a large pot of salted water to a boil, add the potatoes and cook until just tender when pierced with a sharp knife. Drain and let them cool.
Meanwhile, combine the pesto and mayonnaise in a mixing bowl large enough to hold the potatoes. Add diced potatoes, onion and celery and gently mix until evenly blended. Stir in rice vinegar to taste.
Makes 4 to 6 servings.