A twist on classic potato salad, this recipe uses fresh herbs to make a creamy and delicious pesto topping.
Place potatoes in a medium-size saucepan and fill with enough water to cover them by 1 inch; add salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and let cool.
Meanwhile, combine basil, mint, water, oil, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper in a food processor; process until smooth.
When potatoes are cool enough to handle, halve or quarter them; toss with pesto and serve warm or at room temperature.