Arugula Pesto Potato Salad


  • 2 pounds boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces
  • 1 cup packed, washed and spun
  • 2 tablespoons pine nuts
  • 3 tablespoons olive oil
  • 1/4 cup freshly grated Parmeasan
  • 1 tablespoon unsalted butter,cut into bits and softened
  • 1 garlic clove, crushed
  • Description

    Can Be Prepared In 45 Minutes Or Less.

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