New potato salad with spring onion pesto

Pesto Italian cuisine

This potato salad uses spring onions two ways â€” pickled, and in a vibrant pesto. Any small potato (red new potatoes, or fingerlings) would work here, but if you ask Alexandre Dumas, author of The Count of Monte Cristo and an avid fan of the potato, "the best, without question, are the purplish ones, known in Paris by the name vitelottes." While you might not notice the taste difference he did, it's easy to see why he liked them: They transform the humble potato into the visual showstopper he hoped they would become.