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makes 8-10 servings
Bring the potatoes to boil in a medium, covered pot with salted water. Boil until tender but not falling apart, about 12 minutes.
Drain and let cool at least 10 minutes. When cool is enough to handle but still warm, peel the potatoes and slice them ½ inch.
Transfer to large mixing bowl.
To make the pesto, puree the basil, olive oil, garlic, onions, chives, parsley and vinegar in a blender or food processor.
Pour over the potatoes, mix gently, and set aside for at least 1 hour to let the flavor meld.
Salt and pepper to taste. Serve at room temperature.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.