Name: Pesto Potato Salad
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2
Ingredients: 6-8 baby potatoes, sliced; 6 fresh asparagus, chopped into 3 parts; 2 cups cups green leaves; 10-12 cherry tomatoes, halved; 6 radishes, sliced; 2 spring onions, finely sliced; 1-2 soft boiled eggs; 1/2 pesto sauce; 20 g parsley; 10 g basil; 2 Tbsp capers; 2 garlic cloves; 175 ml olive oil or sunflower oil; 70 g walnuts; 30 g Parmesan cheese; 1/4 tsp salt

Many people don’t give potato salads much thought and if you don’t like potato salads I promise you’ll be a convert with this glamorous & colourful Pesto Potato Salad. The yummy texture of soft potatoes combined with the crisp asparagus, fresh cherries and crunchy radish makes for a delicious combination. It’s all dressed with a bright, vibrant green pesto made with walnuts. Can you imagine it? It is going to be delicious.

The pesto sauce adds colour and its fresh taste is what makes this potato salad unique. Every time I try a new pesto recipe I feel like there is nothing as satisfying or as flavoursome. I promise this walnut and parsley pesto is worth a try. Without it, our potato salad wouldn’t be as creamy or tasty.

All in all, this Pesto potato salad is the queen of salads that I have on the blog, yes every one stands out for a different reason but this is definitely my number one.

Pesto Potato Salad

Prep Time

12 mins

Cook Time

8 mins

Total Time

20 mins

Pesto Potato Salad, the most colourful and delicious potato salad with an insanely delicious walnut pesto sauce.

Servings: 2

Ingredients

6-8 baby potatoes, sliced
6 fresh asparagus, chopped into 3 parts
2 cups cups green leaves
10-12 cherry tomatoes, halved
6 radishes, sliced
2 spring onions, finely sliced
1-2 soft boiled eggs
1/2 pesto sauce

Walnut Pesto Sauce

20 g parsley
10 g basil
2 Tbsp capers
2 garlic cloves
175 ml olive oil or sunflower oil
70 g walnuts
30 g Parmesan cheese
1/4 tsp salt

Instructions

Wash the potatoes and cut them in to slices (approx 0.5cm thick). Add the potatoes to a large pot with salted water, enough to cover them. Bring to a boil. Then reduce to a medium-high heat and cook uncovered for 8' or until a knife easily slides in. Drain and transfer to a bowl and drizzle with a bit of oil.
In the meantime, chop all the veggies and reserve.
To make the pesto blend all the ingredients together until it's smooth. Add more oil if it's too thick.
Pour the pesto sauce over the potatoes and mix well. Keep a bit of sauce for garnishing at the end.
On a serving plate place the green leaves, then add the potatoes and place the veggies on top. Garnish with some sliced onion and serve with some pesto on the side

There is a salad for everyone here so find yours below:

Sweet = Buckwheat salad with roasted Pumpkin