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Pesto potato salad

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Ingredients for 8 servings:

  • 2 kg potatoes, waxy, preferably small
  • 2 tsp salt
  • 400 g tomatoes, dried in oil
  • 200 g Genoese pesto
  • 4 tbsp water, warm
  • 5 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Cook the potatoes in their jackets. If I’m using very small potatoes, I leave the skin on; otherwise, peel and halve or quarter them. Drain the tomatoes, reserving the oil. Cut the tomatoes into pieces. Mix the pesto with the water, then stir in the potatoes, tomato pieces, and lemon juice. Season with salt, pepper, and tomato oil. Let stand for 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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