Pesto Potato Salad

The farmers market inspired me for this one.  I saw fresh herbs and veggies, so I knew I was going to make a pesto.  I also grabbed some new potatoes and poblano peppers, so it was going to be a potato salad.  I hope you like it.
2 pounds red potatoes
2 cups fresh basil
1 cup arugula
1 cup mint (from Pennington Market Farms, Nokesville, VA)
1/2 cup walnuts
1 cup grated Parmesan cheese
4 cloves garlic
1 poblano pepper, diced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 hard boiled eggs, chopped
1/2 red onion, diced
1/2 seeded diced cucumber
1 tablespoon apple cider vinegar
Clean potatoes and wash greens.
Boil potatoes for 30 minutes or until done (use fork to test for tenderness);  let cool for 30 minutes.
Boil eggs (I used the same pan as the potatoes) for 15 minutes then place in an ice bath.
In a food processor, add arugula, basil, garlic, and mint; chop for 30 seconds.
Add walnuts and chop for 30 seconds.
Add Parmesan cheese and chop for 30 seconds.
Add olive oil and blend until pesto smooth.
Chop potatoes to bite size pieces.
Add onions and cucumber.
Add eggs.
Add pesto mix.
Add salt and pepper.
Add vinegar and mix.
Serve.
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