Cut the potatoes into bite-sized cubes.

Bring salted water to a boil. Reduce to a simmer. Add the room temperature eggs right into the pot and boil for 5-7 minutes. 5 minutes will be still a little runny in the yolk- these are more difficult to peel. 7 minutes will be starting to firm up in the yolk. Experiment until you know what you like; just keep in mind that soft-boiled eggs should not be stored for later, unlike hard-boiled eggs (they're not cooked completely, so there's a food safety risk). Remove eggs from water and run under cold water for a minute or so to stop the cooking. Peel. Meanwhile cook potatoes until they're fork tender.

I like them a little soft for this potato salad, so they mush together a bit when you add the pesto. Remove to a large bowl and stir in the pesto.

Season with salt and pepper and garnish with fresh basil. Slice the eggs in half and top the potato salad.