I was eager to put the pesto I made a couple days ago to use. I thought a potato salad served cold but with a little heat from green chilis would be perfect. I skipped the usual mayonnaise dressing and strong flavored ingredients like mustard and pickles and used my pesto instead as the dressing.
I used a Yukon Gold potato, celery, parsley, radish, green onion, red pepper flakes (no seeds), green bell pepper and my Curry Leaf, Green Chili & Melon Seed Pesto.
Cilantro, though strong flavored, seemed like an appropriate addition that wouldn’t compete with the subtle flavors in the pesto.