Bbf Potato Salad With Tiny Tomatoes And Basil Pesto Recipes

Steps:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

Steps:

• Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
• Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
• Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
• Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

Steps:

• Place potatoes in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 6 to 8 min. or just until potatoes are tender; stir. Let stand, covered, 5 min. Drain potatoes; rinse with cold water. Drain again.
• Mix mayo, chives and vinegar in large bowl until blended.
• Add potatoes and remaining ingredients; toss to coat.

Steps:

• In a large pot, cover the whole, unpeeled potatoes with water, add 2 tablespoons of kosher salt and bring to a boil over high heat. When the potatoes can be pierced easily with the tip of a knife, remove from heat and drain into a colander. In a small bowl, mix the Blackberry Farm Basil Pesto and the Blackberry Farm Persimmon Vinegar together with a fork or whisk until smooth. When the potatoes have cooled slightly, cut them into halves or quarters, depending on their size. In a large bowl, toss the cut potatoes and the Blackberry Farm Tiny Tomatoes with the basil pesto and vinegar mixture. Stir in the green onions and the salt and freshly ground pepper. Serve warm, at room temperature or cold.