Potato Salad
4 Pounds of red potatoes
8 oz pesto (click
here for recipe)6 eggs
grated romano cheese
Mayonnaise
Cut the potatoes up, leave the skin on. Put the potatoes and the eggs into salted boiling water for 13 to 15 minutes, until the potatoes are cooked. Immediately immerse the potatoes and the eggs into cold water until they are cool.
Peel and chop the eggs, add the pesto to the potatoes. Sprinkle some cheese on it and add enough mayonnaise to give an elephant a heart attack. Refrigerate overnight
.