Summary

Ingredients

• 2 kg potato (s), waxy, as small as possible
• 2 teaspoons salt
• 400 g tomato (s), dried in oil
• 200 g pesto alla enovese
• 4 tablespoon water, warm
• 5 tablespoon lemon juice
• salt and pepper

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Instructions

1. Prepare jacket potatoes from the potatoes. When I get the very little ones, I leave the shell on, otherwise peel it and cut it in half or into quarters.
2. Drain the tomatoes, collecting the oil. Cut the tomatoes into pieces.
3. Mix the pesto with the water, mix with the potatoes, tomato pieces and lemon juice. Season to taste with salt, pepper and the tomato oil. Let it steep for 1 hour.