Pesto Potato Salad With Artichoke Hearts & Sun-Dried Tomatoes

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Oh My Veggies

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Ingredients

1 1/2 lbs. Yukon Gold potatoes, cut into 1-inch pieces

5 tbsp. prepared pesto

1/4 c. sun-dried tomatoes, sliced

1/3 c. marinated or canned artichoke hearts, chopped

2 tbsp. pine nuts

salt and pepper to taste

1 c. arugula (optional)

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