*  Exported from  MasterCook  *
 
                             Pesto Potato Salad
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Lb            Large boiling potatoes
                         thin skin -- unpeeled
   10                    Caraway seeds
    1      Md            Yellow onion -- chop fine
    6      Tb            Vegetable oil
      1/4  C             Red wine vinegar
      1/4  C             Beef broth
    1      Tb            Dijon mustard
      1/2  T             Salt
      1/4  T             Fresh ground pepper
                         PESTO:
   16      Lg            Fresh basil leaves -- spun dry
      1/2  C             Fresh parsley -- packed,
                         spun dry
    1      Cl            Garlic -- quartered
    2      Tb            Pine nuts -- toasted til gold
    1      Tb            Fresh grated parmesan cheese
    1      Tb            Balsamic vinegar
      1/2  T             Salt
      1/3  C             Olive oil, extra virgin
 
      In a kettle 2/3rds full of boiling salted water cool potatoes with
 caraway seeds for 45 minutes, or until tender. Make pesto whil potatoes
 are boiling. Mix all pesto ingredients, except olive oil, in a food  
 processor until basil and parsley are chopped fine, scraping down sides.
 With motor running add oil in a slow stream and process until pesto is
 smooth. Drain potatoes, discarding caraway seeds; cool. When potatoes
 are cool enough to handle, peel and cut into 1/4 slices, transferring
 to a large heatproff bowl.    In a small non-reactive saucepan bring to
 a boil the remaining ingredients; pour over potatoes. Toss potatoes with
 mixture and let stand 15 minutes. Drain potatoes in a colander,
 discarding liquid, and return to bowl. Add pesto, tossing gently to
 coat.     SOURCE: Gourmet Magazine, November 1995.
 
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