Pesto Potato Salad by Linda Larsen

This excellent salad is perfect for a picnic or cookout. Be sure to pack it in an insulated cooler with some ice packs, and discard leftovers after the picnic.

SERVES 6–8

INGREDIENTS

1 10-ounce container refrigerated pesto
½ cup mayonnaise
6 cups deli potato salad
½ cup grated Parmesan cheese
2 cups cubed Havarti cheese

In large bowl, combine pesto and mayonnaise; stir in potato salad until coated.
Stir in cheeses and mix well. Serve immediately or cover and chill for up to 8 hours before serving.

Menu Ideas

Serve this potato salad along with Spicy Grilled Flank Steak, lots of tortilla chips and potato chips, and Grilled Asparagus. For dessert, make S'mores by toasting marshmallows over the coals and making sandwiches with the marshmallows, graham crackers, and chocolate bars.