Presto! It’s pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!
To toast nuts, bake uncovered in an ungreased shallow pan at 350º about 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Make this salad extra-special by placing individual servings in colorful red radicchio leaves.
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