John Myers
Baked Potato Salad with Rocket Pesto
The perfect baked potato salad with rocket pesto recipe with a picture and simple step-by-step instructions.
Rocket pesto
- 1 tsp heaped Coarse sea salt
- 3 tbsp Extra virgin olive oil
- 250 g Cherry tomatoes
- 20 g Arugula
- 30 g Arugula
- 15 g Basil
- 1 tbsp Pine nuts
- 1 Clove of garlic
- 15 g Parmesan
- 2 tbsp Bianco balsamic vinegar
- Salt
- Pepper from the grinder
- 75 ml Olive oil
- Wash the potatoes thoroughly and cut them in half with their peel. Mix the potato halves with sea salt and olive oil in a coated baking dish. Bake in a preheated oven at 200 ° C for about 30–35 minutes.
- Take the potatoes out of the oven and let them cool down. Wash the cherry tomatoes and cut in half.
- In the meantime, for the pesto, roast the pine nuts in a pan without fat, remove them and let them cool down. Grate the Parmesan. Peel and roughly chop the garlic. Wash the basil, shake dry, pluck the leaves. Sort out the rocket, wash and drain well. Process basil, rocket, pine nuts, Parmesan, garlic and 75 ml olive oil with a hand blender to make pesto. Season with balsamic vinegar, pepper and salt.
- Mix the potatoes and tomatoes with 3 tbsp pesto. Let it steep for about 1 hour. Mix in the rest of the rocket, season with pesto again.
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