6-8 lg. red potatoes
1 green pepper, diced
1 med. sweet onion, diced

Boil potatoes in their skins until tender (30 minutes). Combine peppers and onion with the dressing in large bowl. Peel potatoes when cool enough. Toss them gently in dressing while they are still warm. Serve at room temperature.

DRESSING:

Beat all together with fork: 1/3 c. wine vinegar 1 lg. clove garlic, minced 1 heaping tbsp. Basil Pesto Puree 1 tsp. salt Lots of freshly ground pepper

Basil Puree can be bought in grocery store or you can make yourself.

BASIL PUREE:

Use 2 cups of loosely packed, coarsely chopped basil leaves to 1/4 cup good olive oil. Chop the basil with oil puree in blender. This will give you 4-5 ounce of basil puree.