From Cari's Kitchen

2 lbs White mini potatoes, halved
1 tsp Olive oil
1 red onion, peeled and chopped
1 tbsp Balsamic vinegar
1/2 cup Pesto Sauce
1/4 Parmesan cheese
Cook potatoes until fork tender
Meanwhile, heat oil in a skillet over medium high heat.
Sauté onions until tender, about 3 minutes.
Add cooked potatoes and cook long enough to get a golden crust
Transfer to a bowl and while hot add the pesto sauce and Parmesan cheese toss to coat.
Season with salt and pepper.
Garnish with fresh basil.

1 comment:

Steve Finnell said...

you are invited to follow my blog