Pesto potato salad

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy

For the potato salad

675g small red potatoes
1 red pepper, cored, seeded and coarsely chopped
1 yellow pepper, cored, seeded and coarsely chopped
65ml basil pesto, recipe follows
Salt and pepper

For the basil pesto

25g pine nuts
1 clove garlic
75g fresh basil leaves, loosely packed
25g grated parmesan
1 tbsp lemon juice
65ml olive oil
Salt and pepper
For the potato salad:
1) Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle.

2) Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

For the basil pesto:
1) Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.

2) In a food processor, process the pine nuts and the garlic until minced. Add the basil, parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

Cook's note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.

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