Potato Salad with Pesto alla Genovese Costa Ligure

  • 1 jar of “Pesto alla Genovese” Costa Ligure
  • 500 g Potatoes
  • 1-2 cloves of galic
  • 1 tuft of parsley
  • Oil
  • Pitted Black Olives
  • Pine Nuts

Rinse and place the potatoes in a pot  in cold water, bring to a boil and cook for about 30 minutes.
Drain, peel and dice.
In a large pan sauté the garlic. Add the potatoes and let flavor for about 2 minutes.
Add the parsley, the basil pesto, the olives and the pine nuts previously toasted in the oven.
Mix well and serve hot.