Pesto Potato Salad

by Tenina Holder

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. You can also substitute 6-7 chicken eggs if you don't want to use the quail eggs. Cook for 12 minutes, peel and chop.

Need

  • 15 baby potatoes, quartered
  • 1 Batch pesto Hey Pesto!
  • 15 quail eggs
  • 4 - 5 shallots/ spring onions, sliced diagonally including green tops
  • 200 g green fresh or frozen peas
  • 1 avocado
  • 2 - 3 stalks of celery, diced
  • Additional fresh lemon juice to taste
  • Toasted pine nuts and fresh basil leaves for garnish

Do

1  

Prepare potatoes and place into steaming tray from Combi oven, or Varoma dish and tray from the Thermomix. Steam following directions of appliance of choice until tender. (Approximately 30-40 minutes) Set aside.

2  

Meanwhile make pesto and place into large salad bowl.

3  

Boil eggs in enough water just to cover for exactly 6 minutes (from cold water to finishing) on Induction 7. Set aside to cool before peeling and halving.

4  

Gently toss all ingredients together except avocado. Garnish with pine nuts and basil.

More

Serve warm.

Community Comments

More Salads

Load more