Potato Salad with Blackberry Farm Arugula and Black Walnut Pesto

Serves 4-6

• 2 lbs. fingerling potatoes
  
• ¼ cup Blackberry Farm Arugula and Black Walnut Pesto
  
• 2 teaspoons olive oil
  
• 2 cups cherry tomatoes, halved
  
• 2 cups baby arugula leaves
  
• Salt and pepper
  

Boil the whole fingerling potatoes until the point of a sharp knife can be inserted into the potatoes easily without falling apart. Drain and set aside to cool. In the bottom of a large mixing bowl, whisk the Arugula and Black Walnut Pesto and the olive oil together. Cut the cooked potatoes into bite-sized chunks and place in the mixing bowl with the pesto. Toss the potatoes with the pesto to coat, toss in the tomatoes and fresh arugula leaves, sprinkle with a little salt and pepper and toss a couple more times. Adjust seasoning to taste and serve at room temperature or chilled.