Unlike most potato salads that hold well for hours (if not days), this potato salad with basil pesto and sun-dried tomatoes is best served right away when the potatoes are warm and tender and the pesto is still a vibrant green. Note: You can make the pesto up to 2 days ahead.
Place the potatoes in a medium pot and cover with cold water by a couple of inches, about 2 qt. water. Stir in 2 tsp. salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and transfer to a large serving bowl.
Meanwhile, put the basil, ½ cup of the Parmigiano, the pine nuts, scallions, and ¼ tsp. each salt and pepper in a food processor and blend to combine. While still blending, add the oil in a thin, steady stream so that the mixture becomes smooth and uniform; thin with more oil as needed for consistency. Season with more salt and pepper to taste.
Toss the warm potatoes with the basil pesto. Sprinkle the potatoes with the sun-dried tomatoes and the remaining ¼ cup Parmigiano and serve.
Serving Size 8 Servings