INGREDIENTS
3 1/2 lb
small potatoes (I used a combo of white, red and purple)
2
small shallots, diced
1 cup
buttermilk
2 tbsp
lemon juice
1/2 cup
mayonnaise
1/2 cup
prepared or jarred pesto
freshly ground black pepper and kosher salt
2 cups
corn kernels
1 1/2 cups
sun dried tomatoes, thinly sliced
2 cups
arugula, chopped
1 cup
grated asiago cheese
1/2 cup
pepitas or pumpkin seeds