Fresh Pesto Potato Salad With Brick

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2 lb (1 kg) scrubbed whole mini red potatoes with skins on

1/3 cup (85 mL) prepared basil pesto

1 tbsp (15 mL) fresh lemon juice

1 cup (250 mL) grape tomatoes

1 cup (250 mL) corn kernels (frozen or drained canned)

10 Kalamata olives, pitted and halved

4 green onions, diagonally sliced

1 cup (250 mL) diced Canadian Brick cheese

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