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Potato salad with pesto

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy, small
  • Salt
  • 100 g onion(s), finely diced
  • 2 bay leaves
  • 8 tbsp vinegar (white wine vinegar)
  • 120 ml olive oil
  • 1 bunch basil, finely chopped
  • 2 garlic cloves, finely diced
  • 2 tbsp pine nuts, dry roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes with their skins on for 15-20 minutes. Bring 150 ml of salted water to a boil with the bay leaves and pour over the onions in a large bowl. Add the vinegar and 8 tablespoons of oil and stir to combine. Drain the potatoes, steam them, peel them while still hot, thinly slice them, and add them to the marinade. Mix gently and let stand for at least 30 minutes. Then stir in the remaining oil. Just before serving, stir in the basil, garlic, and pine nuts, and season with salt.

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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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