1Mix potato salad, pesto and bell pepper in large bowl.
2Just before serving, sprinkle with pine nuts.
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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