10 sm. red potatoes
1/2 tsp. salt
2 tbsp. olive oil
1/2 tbsp. lemon juice
Boiling salted water
1/4 c. white wine
1/2 c. mayonnaise
6 tbsp. Pesto sauce (following)

PESTO SAUCE:

1 c. fresh basil leaves, packed tightly
1/2 c. olive oil
3 cloves crushed garlic
1/4 tsp. black pepper
1 tsp. salt
2 oz. pine nuts
4 oz. freshly grated Romano cheese
Fresh basil leaves for garnish

Scrub potatoes well. Cook unpeeled in lightly salted water for about 30 minutes or until just barely tender. Peel as soon as cool enough to handle. Slice potatoes about 1/4" thick into a large bowl. Sprinkle with 1/2 teaspoon salt. Add wine and olive oil. Toss lightly. In blender make a smooth paste of all Pesto Sauce ingredients except cheese. Add cheese, blend until smooth and creamy. Blend mayonnaise with Pesto Sauce. Pour sauce over potatoes. Garnish. Chill until ready to serve.