My family rarely need an excuse to eat potato salad, and if I can use pesto for anything I will…so this is a combo, and whilst on a theme, we went green! (I know, I know, I should take up penning poetry)!
Less of a recipe and more of a suggestion, you can tweak this to your personal taste or numbers as required….This amount served 10 comfortably!
Do not be tempted to dress this salad ahead of serving as potato salad always gets gluggy and solid if dressed too early. To prepare ahead of time, just prep all ingredients including pesto, toss steamed potatoes with a little verjuice, lemon juice, white wine or champagne vinegar to prevent drying out. Finish mixing the salad just before you serve it.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Kilo potatoes, peeled and cubed
- 1 Batch Hey Pesto Recipe
- 8 large eggs
- 5 shallots/ spring onions, sliced diagonally including green tops
- 200 Grams green fresh or frozen peas
- 3 stalks of celery, diced
- Additional fresh lemon juice to taste
- Toasted pine nuts and fresh basil leaves for garnish
- 1 avocado, diced
Prepare potatoes and place into Varoma dish. Pour 1 litre of water into the Thermomix bowl. Steam 25-30M/Varoma/speed 3 until cooked. Set aside in a large salad bowl.
Meanwhile prepare pesto and add to the large salad bowl.
Boil eggs in enough water just to cover for exactly 11 minutes (from cold water to finishing) on a medium high heat. Set aside to cool completely before peeling and halving. OR, if you are lucky enough to have the TM6, use the egg boiling feature to hard boiled.
Gently toss all ingredients together except avocado. Garnish with pine nuts and basil. Add avocado.
This salad will soak up the pesto over time if not eaten all at once. Add more EVOO and/or lemon juice to loosen the salad if re-serving later.