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Bright & Breezy Pesto Potato Salad

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This Bright & Breezy Potato Salad combines golden, roasted new potatoes with fresh pesto & then they're tossed with crunchy salad vegetables (+ a few of everyone's favourite Pickled Red Onions - of course!)

Ingredients

Scale

For the Basil Pesto -

  • 2 large bunches of basil, (my bunch was 110g (4oz)) - discard any thick stems
  • 110g (4oz) pine nuts
  • 1-2 garlic cloves
  • 110g (4oz) Parmesan, finely grated
  • 1 lemon, juiced
  • 150ml (5floz) olive oil
  • salt and pepper

NOTE - you could replace the Basil Pesto with this Kale Pesto or buy some ready made from the deli counter.

For the potatoes -

  • 900g (2lb) small-ish waxy potatoes
  • 2 tablespoons olive oil
  • salt and pepper

For the salad -

  • A few large handfuls of mixed salad leaves (use as much or as little as you like)
  • 6 radishes, finely sliced
  • 3 spring onions, finely sliced
  • A few slices of pickled red onions (optional)

Instructions

Make the pesto -

  1. Choose your recipe (I went for this Basil Pesto).
  2. Add all the pesto ingredients to a blender or food processor and blitz until it is the right consistency - you still want to see a little texture in it. Taste and adjust the seasoning, also adding more lemon or oil if it needs it.

NOTE - Alternatively you could buy fresh pesto from the deli counter.

Roast the potatoes -

  1. Preheat the oven to 220°C/200°C Fan/425°F (gas mark 7)
  2. Cut the potatoes into the size you prefer, toss them in olive oil and spread out in a single layer on a baking tray. Season with salt and pepper and roast in a hot oven for about 30 minutes or until golden brown and soft in the centre. Let the potatoes cool on the baking for 10 minutes before tossing the salad.

Construct the salad -

  1. Tip the potatoes into a medium sized bowl and add enough pesto to your liking, tossing to combine and reserving any extra pesto for another use.
  2. When you're nearly ready to serve, arrange some of the salad leaves in a serving dish - add the dressed potatoes and sprinkle over the sliced radish and spring onions. Garnish with a few pickled red onions and a few extra salad leaves, if you think it needs it.
  3. Drizzle with a little extra pesto - if you like.
  4. Serve the potato salad warm or at room temperature.

Find it online: https://marmaladeandme.com/pesto-potato-salad/