Ingredients:

4 small new potatoes, boiled and cooled
1/4 cup sliced olives
1/4 cup sliced radishes
1 green onion, diagonally sliced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground black pepper
2 Golden Delicious apples, cored and thinly sliced

Pesto Sauce
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 tablespoon olive oil
1 garlic clove
1 teaspoon lemon juice

Directions:

1.) Several hours before serving, prepare Pest Sauce; set aside.

2.) In blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, olive oil, garlic, and lemon juice; puree until smooth.

3.) Peel potatoes, if desired, and slice. In large bowl, combine potatoes, olives, radishes, and green onion. In small bowl, blend 2 tablespoons Pesto Sauce, the olive oil, vinegar, sugar, lemon peel, salt, and pepper; pour over potato mixture and stir gently to coat. Marinate 1 to 2 hours. Arrange salad on serving plate with apple slices and serve.

Other info:

The pesto recipe included here makes more than enough needed for the salad; use leftover pesto for pasta, chicken, or fish.

Nutrition Information:
protein: 2g; fat: 12g; carbohydrate: 35g; fiber: 5g; sodium: 326mg; cholesterol: 0; calories: 245.

Servings: 4