- 7 medium red-skinned potatoes
- 1/4 cup pesto
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
- 1/4 teaspoon salt
- 1 bunch scallions, white and light green parts, sliced
- If the potatoes are large, cut into equal chunks about the size of golf balls. Place in a single layer in a microwaveable dish. Cover with waxed paper. Microwave on high for about 10 minutes, rotating occasionally, until tender. Remove and set aside for 10 minutes, or until cool enough to handle.
- In a bowl, whisk the pesto, mayonnaise, 1 tablespoon oil and salt. Add the scallions. Cut the potatoes into 1/2-inch chunks. Add to the bowl. Toss. Add up to 1 tablespoon more oil if needed.