Red Potato Salad With Pesto Mayonnaise

2 pounds red-skinned potatoes, scrubbed and diced

1/2 cup prepared pesto

1/3 cup mayonnaise

1 small red onion, finely chopped

1/2 cup finely chopped celery

1 teaspoon rice vinegar, or more, to taste

Bring a large pot of salted water to a boil, add the potatoes and cook until just tender when pierced with a sharp knife. Drain and let them cool.

Meanwhile, combine the pesto and mayonnaise in a mixing bowl large enough to hold the potatoes. Add diced potatoes, onion and celery and gently mix until evenly blended. Stir in rice vinegar to taste.

Makes 4 to 6 servings.