Pesto Potato Salad with Peas and Sopressata
This potato salad is inspired by the traditional Ligurian pasta dish, Trennete with pesto, potatoes, and green beans. While they both boast potatoes and pesto, that’s where they part. Our potato salad is studded with salami, fresh peas, and chives. You probably aren’t going to be having a picnic on the banks in Genoa this afternoon, but this salad could make you feel like you are.
Directions
For the potato salad
Put the potatoes into a large saucepan and cover with cold water by one inch. Add about a tablespoon of salt to the water and bring to a boil. Reduce the heat to maintain a simmer and cook until potatoes are tender when pierced, about 15 minutes. Drain well, then season with vinegar, salt, and pepper. Set aside to let cool. (Tip: to cool more quickly, spread them out on a baking sheet.)
For the pesto
While the potatoes are cooking, put the garlic in a food processor and pulse until chopped. Add the serrano, almonds, basil, mint, parsley, and cheese and pulse again until chopped. Drizzle the oil and process until smooth. Season with salt and pepper. If not using immediately, cover with a film of oil so it doesn’t brown quickly. Makes about 3/4 cup.
For assembly
Gently combine the potatoes with 6 tablespoons pesto, reserving the rest for another use, in a large bowl to coat. Add the peas, celery, Sopressata, and chives, and season to taste. Add more pesto if you’d like.
