This no mayo based potato salad makes for safe and portable picnic fare on hot summer days.

Ingredients
4 pounds new red-skinned potatoes
1/2 cup sun-dried tomatoes, packed without oil
3/4 cup boiling water
1/3 cup Carapelli White Wine Vinegar
3 garlic cloves, peeled
2 tablespoons toasted pine nuts
1 1/2 teaspoons sugar
1/2 teaspoon each salt and fresh ground black pepper
3/4 cup Carapelli Extra Virgin Olive Oil
1/2 cup chopped fresh basil
1 1/2 cups red grape tomatoes
1 1/2 cups yellow pear tomatoes
1/3 cup chopped red onion

Cooking Directions
Place potatoes in large saucepan. Add just enough water to cover and season with salt. Cook potatoes in boiling water for 25-30 minutes or until just tender when lightly pierced with the tip of a knife; drain and cool. Cut potatoes in half and set aside. Meanwhile, in bowl, combine sun-dried tomatoes with boiling water. Let stand 10 minutes. Drain tomatoes and chop. In blender or food processor, place hydrated tomatoes, vinegar, garlic, pine nuts, sugar, salt and pepper. Blend or process until mixture is smooth. Gradually add the Carapelli Extra Virgin Olive Oil in a steady stream until well blended. Stir in basil. Place cooled potatoes, tomatoes and onion in a large serving bowl. Drizzle with pesto dressing and toss gently to coat. Cover and chill salad for 8 hours. Serves 12.

Preparation Time: 45 minutes

Total Time: 8 hours

Wine Suggestions: Pinot Noir or Chardonnay