1. Bring a pot of water to a boil and add 2 tbsp of salt.
2. Add the baby potatoes and cook for 15-20 minutes, depending on their size, until fork-tender.
3. Drain the potatoes and let them cool.
4. In a bowl, mix 1 cup olive oil with 3 tbsp of Olde Thompson Pesto Pasta Mix-Ins Seasoning.
5. Halve the cooled potatoes and season with salt to taste.
6. Toss the potatoes in the pesto olive oil mixture until evenly coated.

Serve at room temperature or chilled. Leftovers can be seared for a hash or served warm as a
savory side dish.