Pesto potato salad

Here's a delicious warm salad that's perfect at any time of year. Pesto’s not just for pasta! It’s perfect for adding a rich Italian flavour to potatoes. Balanced by lemon and a little vinegar it makes a fantastically tasty potato salad, which is delicious served fresh and warm as an accompaniment to a light fish or chicken dish.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

25 minutes

SERVES

Serves 4

Ingredients

750g New/Baby potatoes

For the dressing

Zest and juice of 1 lemon
2 tbsp pesto
5 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves garlic (very finely chopped)
3 tsp capers, drained
Salt & black pepper to season

Method

Mix all dressing ingredients together and set aside.

Wash the potatoes and cut larger ones in half. Boil or steam potatoes in salted water for around 20 minutes (or until tender), then drain and tip them back into the pan.

Add the dressing to the steaming hot potatoes and mix well to infuse all the flavours. Season to taste and serve warm.

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