2tbsplemon juice or red wine vinegar+more to taste
1tbspwater
2lbbaby golden potatoes(or fingerlings)
1pinch sea salt-to taste
2tbspfresh dill for garnish(optional)
Instructions
Rinse and scrub the potatoes well then cut them in half. Add them to a large pot covered with cold water. Bring to a simmer on medium high heat and season generously with a good pinch of sea salt. Boil until al dente (about 8 minutes) then drain in a colander. Take good care not to overcook the potatoes, we want them to hold in piece and not fall apart.
Allow the potatoes to cool off completely and dry off in their own steam.
Meanwhile make the chive pesto sauce:
Add the chives, pepitas, olive oil and red wine vinegar to the bowl of a food processor. Process until a rustic texture is achieved. Add some water if needed to loosen up the pesto sauce to your liking. a Season to taste with sea salt.
Add the potatoes to a large mixing bowl and pour the pesto on top. Use a large spatula to carefully combine everything, preferably without breaking the potatoes.
Serve at room temperature or chilled garnished with the fresh herbs and extra pepitas.