First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from foodnetwork.com
1 lb. Red potatoes
1 Sweet Spanish Pepper, cored & chopped
1/4 cup prepared pesto
salt & pepper
Place potatoes in a medium saucepan with cold water to cover by 1-inch. Add 1 heaping tablespoon of salt, cover and bring to a boil. Reduce heat to simmer, cook potatoes until a skewer passes easily, but skins are intact. Drain and pour onto a kitchen towel to cool. Coarsely chop cooled potatoes and place in a large bowl. Toss with peppers and pesto, correct seasoning with salt and pepper.