4 lbs. sm. red potatoes
1 tsp. salt
1/2 c. white wine
1/8 c. oil
1 c. mayonnaise
1/2 c. pesto sauce
Chopped parsley

Cook and peel potatoes, cut into 1/4 inch slices. Put into a bowl, sprinkle with salt, wine and oil. Toss lightly with mayonnaise and pesto sauce. Sprinkle with parsley. Chill.

PESTO SAUCE:

2 c. basil
3/4 c. oil
4 cloves garlic
1/4 c. grated cheese
1/4 c. pine nuts (optional)

Place in blender until all is blended well.