We’re sort of cheating by calling this herbed toss a pesto, since it doesn’t include a lot of olive oil, pine nuts or finely minced herbs. But when tossed with hot potatoes, it gives off a wonderful bouquet of fresh mint and garlic–just like classic pesto. If you can, use a combo of red- and white-skinned potatoes purely for esthetics.
Boil potatoes until barely tender, drain and cool. Cover and refrigerate for up to 2 days. Then heat olive oil and minced garlic, if using, in a large frying pan set over low to medium heat. Add cold potatoes and stir often until hot, about 5 minutes. Sprinkle with salt, mint and Parmesan. Toss until coated.