Muddy Rudder’s Mediterranean Potato Salad

1 lb. red potatoes
1 cup pesto (more if desired)
2 cups marinated artichoke hearts
1 cup kalamata olives
cup capers
1 cup grape tomatoes
salt and pepper to taste

1.Slice potatoes in half and cook until fork tender. Then cold shock in ice bath.
2.Drain potatoes.
3.Toss potatoes with pesto, season with salt and pepper and place in your favorite serving dish. Refrigerate until ready to serve.