Picnic Pesto Potato Salad

Ingredients

• 1 (600 g) bag europe's best first harvest baby potatoes, frozen

• 1 cup corn kernel (fresh or frozen)
• 2 cups celery, chopped
• 6 green onions, chopped
• 1/2 cup radish, sliced
• 1/4 cup pesto sauce (homemade or store-bought)
• 3 tablespoons olive oil or vegetable oil
• 2 tablespoons lemon juice or white vinegar
• 1 tablespoon Dijon mustard
• 3/4 tps. salt
• 1/4 teaspoon pepper

GARNISHES

• 1 cup small cherry tomatoes, halved if large
• 1/2 cup pitted olive, halved (green or black)

Directions

1. 1

   Cook potatoes according to package directions. Drain well, cool 10 minutes and cut each potato into two or four pieces.

2. 2

   In a large bowl, combine potatoes, corn, celery. onions, and radishes.

3. 3

   In a small bowl, combine pesto, olive oil, lemon juice, mustard, salt and pepper. Add to potato mixture. Toss gently to combine. Cover and refrigerate for 1 hour. Toss again, seasoning to taste. Transfer to a serving dish. Garnish with tomatoes and olives.