Potato Salad with Basil Pesto
User Reviews
5.0
6 reviews
Excellent
Potato Salad with Basil Pesto
Report
A recipe for Potato Salad with Basil Pesto (Insalata di Patate con Pesto al Basilico)! Tender pieces of potato are lightly tossed in a homemade pesto vinegar dressing.
Share:
Ingredients
- 750 grams (1 pound 11 ounces) boiling potatoes
- 1-3 tablespoons basil pesto see below
- 1 tablespoon extra virgin olive oil
- 2 teaspoons white wine vinegar plus extra if needed
- 2 tablespoons pine nuts toasted
- basil leaves to serve (optional)
Basil Pesto:
- 1 bunch basil about 70 grams (2 1/2 ounces), leaves picked
- 1 small garlic clove roughly chopped
- 80 milliliters (1/3 cup) extra virgin olive oil plus extra if needed
- 30 grams (1 ounce) pine nuts toasted
- 50 grams (1/2 cup) grated Parmesan
Add to Shopping List
Instructions
- Peel the potatoes and chop to the desired size; Paola likes them pretty chunky.
- Place in a saucepan of cold water, add salt to taste and bring to the boil.
- Cook for 10-15 minutes, until the potatoes can be pierced with a fork, but are not falling apart.
- Drain, then allow them to cool to room temperature (see Note).
- To make the pesto, place the basil leaves and garlic in a large mortar with a pinch of sea salt.
- Start pounding the basil with the pestle.
- Once the leaves have broken down, drizzle in the olive oil, a little at a time, until it becomes creamy. It may seem a little runny, but that's normal at this stage.
- Add the pine nuts, pounding until they break apart.
- Lastly, using a spoon or spatula, stir in the parmesan, a little at a time.Add sea salt to taste.
- If not using the pesto immediately, place in a clean lidded jar, cover with extra olive oil, and seal. Place in the fridge and use within a week. (If storing pesto for longer than that, use a sterilised jar, remember to cover well with oil, keep in the fridge and use within 1 month.)
- To make the dressing, place 1-3 tablespoons of the basil pesto in a small jar with the olive oil and vinegar.
- Put the lid on the jar and give it a good shake to combine. Taste and adjust the balance of flavours, adding more vinegar or salt if needed.
- Place the cooled potatoes in a serving bowl and carefully stir the dressing through. Scatter with the pine nuts and extra basil, if using, and serve.
Notes
- If the potatoes are still warm when the dressing is stirred through, the basil in the pesto will go dark!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
Italian
0.0
(0 reviews)
