Dill Pesto Potato Salad

Ingredients

4 yukon gold potatoes, poke with fork

5 eggs

Pesto

2 cups fresh dill

3 garlic cloves

1/2 cup slivered almonds

1/2 cup olive oil

1 1/2 tsp himalayan salt

1 tsp freshly cracked pepper

1 Tbs garlic aioli mustard

Directions

Cover potatoes with cold water in a large saucepan, cover with lid, and bring to a boil for 15-20 minutes until fork tender.

Meanwhile, cover eggs with cold water, cover with lid, and bring to a boil, reduce heat to simmer, and cook for 10 minutes. Drain water and cool with cold water. Peel eggs while they are still warm (but not hot) and then cut into cubes.

Meanwhile, make pesto by adding all ingredients into the food processor (except olive oil) and slowly drizzle in olive oil while the motor is running. Process until smooth.

Cut the potatoes into cubes (leave skins on=good nutrition) and mix with pesto and eggs.

Eric and I are both big fans of potato salad with lots of hard boiled eggs in them, so I decided to go a little overboard with the eggs. It's pretty much egg salad with potatoes, but it's very delicious. I had a ton of dill to use up, so I thought the best way to use that amount of herbs is in a pesto. So technically you are getting everything you need in this potato salad to make a complete meal because you get protein from the almonds and eggs and the rest is just good veggies. Eric and I just ate it for lunch one day and we were satisfied and full for a long time.