This lively homemade pesto is made with fresh chives and parsley instead of basil. It’s a bright sauce with salty, oniony notes, making it a great dressing for mild, creamy potatoes. Green beans or asparagus are added to the potatoes during the last few minutes of cooking, for an easy one-pot approach. Once the potatoes and vegetables are drained, they are returned to the hot pan to dry out in the residual heat, meaning your potato salad won’t end up watery. Toss the potatoes with the pesto while they are hot so they easily absorb all the flavors. Make this highly adaptable recipe with any vegetable on hand; peas, corn and broccoli florets are all good alternatives.
Chive pesto potato salad recipe
