Tri-color Potato Salad and Pesto!

Last night I had won tickets to a charity concert at Fenway Park. The weather report said 50% chance of showers, so I skipped my rain jacket. The chance of showers turned out to be a torrential rain storm. My three block walk from the parking garage to the Fenway, turned me into a very soggy Jody. I was soaked to the bone. The stage was flooded and they moved the concert inside, underneath the ballpark. That meant no seats, bad acoustics, and that I couldn't see anything with my 5 foot frame. After 30 minutes or so, I gave up and went home. (Not before stopping at Boston Beerworks to pick up a growler of watermelon ale. ---At least the trip wasn't a complete waste!)

When I got home, the first thing I did was change into warm/dry clothes and then I decided to cook up a few things that had been sitting around too long. First I boiled a bag of baby potatoes (blue, yellow, and red). While those were cooking, I made up a batch of pesto from The Ultimate Uncheese Cookbook. As usual, I opted for less oil. I added some lemon juice and water to make up for that. This pesto is interesting because it uses white miso. It is pretty tasty though.

The potatoes were turned into vegan potato salad. I looked at a few recipes and wasn't sure what I wanted to make. I settled on a recipe from Passionate Vegetarian. Of course, I was missing celery seed and pickles. I may add those if I pick some up today, but the salad is quite good as is. It has vegan mayo (less than the recipe called for), sliced green olives, some olive juice, ground pepper and mustard. The pic is my laptop lunchbox with potato salad, pesto and tomatoes, and Rainier cherries. I'm working in northern, MA today and had to pack my lunch.