Serve this yummy potato salad warm or at room temperature.
AuthorAdapted from Farideh Sadeghin | Saveur
4tablespoonsunsalted butter(1/2 stick)
3poundssmall Yukon gold potatoes,skins scrubbed
1/2teaspoonfreshly ground black pepper
1/2cuppesto(homemade or store-bought)
1/2cupfrozen baby peas
Melt the butter in a large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 30-40 minutes, until the potatoes are just tender when tested with a fork.
Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside.
From time to time, shake the potatoes without removing the lid to prevent the bottom ones from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Be careful to not overcook them. Add in the pesto and peas, toss and serve warm or room temperature.