Pesto Orange Potato Salad
|Cold cooked russet potato||2 Pound|
|Parsley leaves||1⁄2 Cup (8 tbs) (Lightly Packed)|
|Cilantro leaves||1⁄2 Cup (8 tbs) (Lightly Packed, Coriander)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Unflavored yogurt||3⁄4 Cup (12 tbs)|
|Walnut halves||1⁄2 Cup (8 tbs)|
Peel and discard skin from cooked potatoes.
Cut potatoes into 1/2-inch chunks and place in a large bowl.
Grate enough peel from oranges to make 2 teaspoons.
Cut remaining peel and white membrane from oranges.
Over a small bowl, cut segments free from membrane, catching juices.
If done ahead, cover and chill segments up to 4 hours.
In a blender or food processor, combine orange juice, the grated orange peel, parsley, cilantro, parmesan cheese, yogurt, and sugar.
Whirl until smoothly blended.
Pour the dressing over the potatoes and gently mix.
If made ahead, cover and chill up to 4 hours.
Spoon potato salad onto a serving dish.
Garnish with orange segments and walnuts.
Add salt and pepper to taste.