3 ½poundssmall potatoesI used a combo of white, red and purple
½cupprepared or jarred pesto
freshly ground black pepper and kosher salt
1 ½cupssun dried tomatoesthinly sliced
1cupgrated asiago cheese
½cupspepitas or pumpkin seeds
Bring a large pot of salted water to a boil, add the potatoes and cook for about 15 minutes or until easily pierced with a fork. Drain, cool and then slice into large chunks.
Prepare the dressing by blending the shallots, buttermilk, lemon juice, mayonnaise, pesto and ground pepper and kosher salt, and set aside.
In a large bowl, combine the potatoes, corn, sun dried tomatoes and arugula. Add the dressing and stir to coat. Add the asiago cheese and pumpkin seeds and gently combine. Season with kosher salt and freshly ground pepper as desired. Cover and refrigerate for at least 3 hours and serve.