Pesto Potato Salad

Thanks to my friend Dori for introducing this dish to me at a dinner party a couple years back. Since then, it has become a staple in our household and is definitely preferred over traditional potato salad (it's probably a little healthier too).

Pesto:
-3 cups packed fresh basil leaves
-2 to 3 cloves garlic, to your taste, peeled
-2/3 cup olive oil
-¼ cup walnut pieces or pine nuts (optional)
-1/8 tsp. salt
-¾ grated Parmesan cheese

In a blender or food processor, process the basil, garlic, olive oil, nuts (if using), and salt until smooth, stopping occasionally to scrape down the sides. Scrape the mixture into a small bowl and stir the Parmesan. Cover and refrigerate, tightly covered, until using. If you’re not using within several days, freeze the pesto. It will keep for 2 to 3 months.

Salad:
-2 ½ lbs. red skinned potatoes (7 medium-size ones), scrubbed
-Salt
-1 lemon, halved
-¾ prepared pesto
-Freshly ground
-Black pepper to taste
-1 pint cherry tomatoes
-4 ounces feta cheese, coarsely crumbled

Put the potatoes in a large saucepan and add enough lightly salted water to cover. Bring to a boil, reduce the heat to moderately low, and simmer, covered, until potatoes are just tender (check with the tip of a paring knife), 20 to 25 minutes. Drain. When cool enough to handle, cut into bite-size pieces (peeling the potatoes, if desired) and spread the pieces on a baking sheet. Squeeze lemon juice over the pieces. Let cool. When the potatoes have cooled, transfer to a medium-size bowl. Add about two thirds of the pesto and toss well to coat evenly. Season with salt and pepper. Transfer to a shallow serving dish. Cover with plastic wrap and refrigerate for at least 1 hour or as long as overnight. When ready to serve, halve the tomatoes and scatter them over the top. Top with the cheese, then dot the top with the remaining pesto. Toss gently, then serve.

From the kitchen of Dori Spaulding.

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Here's my quick "CHEATER VERSION" of it...I know, I know, could I be any lazier...

-2 ½ lbs. new potatoes, halved or quartered
-1 pint cherry tomatoes, halved
-1 packet of McCormick's pesto seasoning
-6 oz. container feta cheese
-Olive oil

Boil pre-cut potatoes for 20-25 minutes or until fork tender. Drain and let sit out to cool. Empty pesto packet into a tupperware container (about 10 cup container) or a large bowl, add 3-5 tablespoons olive oil to the seasoning and mix to create a paste/sauce. Once potatoes are completely cooled, put potatoes, tomatoes, and feta into the tupperware container. Seal with the lid and give it a gentle shimmy and shake until all the ingredients are coated with pesto. Drizzle with additional olive oil if needed and shake again. Refrigerate and enjoy!