Potato pesto salad

Ingredients for 10 servings:

• 2 ½ kg potatoes, waxy
• 2 large bell peppers, red
• 2 large bell peppers, orange
• 5 m.-large onion(s), red
• 1 bunch of spring onions
• 1 pepper, red
• 2 packs of feta cheese, 200 g each
• 200 g cocktail tomatoes
• 6 cloves garlic
• 250g bacon
• 8 gherkins
• 1 sprig(s) of thyme
• 1 sprig rosemary
• e.g. chives
• 1 tbsp, heaped butter
• ½ pack of arugula
• 1 bag of pine nuts
• salt and pepper
• 6 tsp, heaped pesto, green
• 100 ml olive oil
• 5 tbsp fruit vinegar
• 1 tsp, heaped mustard
• 5 dashes Worcestershire sauce
• 50 g Parmesan
• 1 tbsp, heaped agave syrup

Instructions

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

Wash and boil the potatoes. Peel, let cool, and roughly dice. Add to a large salad bowl. Peel the red onions and cut them into eighths, i.e., into small boats. Peel the garlic. Melt the butter in a pan and add the onions and 4 cloves of garlic, sautéing over low heat. Add to the potatoes. Cut the bacon into sticks, add to a pan without oil, and fry until slightly crispy. Drain on kitchen paper and add to the potatoes. Wash all the vegetables. Deseed the peppers and chop them roughly. Cut the spring onions into thin rings. Thinly slice the cucumbers. Thinly slice the chili peppers. Remove the stems and finely chop the herbs. Finely chop the remaining garlic and add to the potatoes. Dice the feta cheese and add it to the potatoes along with the whole cherry tomatoes. Wash the arugula, spin dry, cut it in two or three times, and add to the potatoes. Toast the pine nuts and add them. For the dressing, combine olive oil, pesto, mustard, vinegar, agave syrup, Worcestershire sauce, salt, and pepper in a bowl and mix. Add Parmesan cheese and mix again lightly. Season to taste, adding more pesto and olive oil if desired. Pour over the potatoes and mix everything gently. Refrigerate. Note: I’ve also made this with lamb’s lettuce. And the amount of garlic? It’s up to each individual. And if you have any leftovers, it tastes great the next day too. My family and friends were thrilled.