Scrub and rinse the potatoes until the water runs clear. Place in a pot. Pour in enough cold water to cover. Add salt. A tablespoonful for every quarter kilo is a good guide. Bring to the boil, cover and simmer until tender but not too soft. After 15 minutes pierce one with a skewer, if it goes all the way through with no resistance, it’s time to turn off the stove and drain the potatoes.
Once the potatoes have been drained, you have the option of peeling them. If you decide to do so, remember that the potatoes are best tossed with the pesto while still warm. So, you will have to peel them as soon as they can be handled without scorching the hands.
Toss the warm potatoes with the pesto. There are no rules here about the proportion. If the pesto is bland, you’ll probably want to add more rather than less. If you prefer the potatoes to be barely coated with oil, then use less.
Let the pesto baby potatoes sit loosely covered at room temperature for at least 30 minutes before serving.