Crispy Pesto Potato Salad
As the days get cooler, we’re hanging onto the last of those summer flavours with this crispy pesto potato salad. It’s fresh, comforting, and the perfect mix of crispy and tangy. Piled up on a plate, topped with juicy tomatoes and finished with fresh basil - its crispy, it’s herby, and it’s got that last little taste of summer we’re all craving. Perfect for an easy mid-week dinner or a side for your next weekend feast.
Serves
Ingredients
For the Pesto
<item-todo-done>50g fresh basil<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>20g nutritional yeast<item-todo-done><item-todo-done>50ml extra virgin olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the Potatoes
<item-todo-done>1kg baby new potatoes<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the Salad
<item-todo-done>25g rocket<item-todo-done><item-todo-done>2 spring onions<item-todo-done>
For the Balsamic Tomatoes
<item-todo-done>100g cherry tomatoes<item-todo-done><item-todo-done>2 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Before you start
Preheat oven to 220C | 1 baking tray lined with baking paper (or airfryer) | Food processor | Saucepan | Kettle boiled
Prepare the potatoes
- Add the potatoes to a pan of boiling water and cook on high heat for 20 minutes until cooked through
- Place the potatoes in a colander and leave to steam dry for a few minutes
- Add the potatoes to the baking tray and and crush so they’re broken and flattened
- Drizzle over the oil, season with salt and pepper, put the tray in the oven and roast for 40-50 minutes, flipping over halfway through, until golden brown and really crispy (Alternatively, you can air fry for 20 minutes until golden and crispy)
Prepare the pesto
- Halve the lemon and squeeze the juice into the blender
- Peel the garlic and add to the blender along with the basil and olive oil (save around 10 pretty leaves for garnish), pine nuts (reserve a few for garnish) and nutritional yeast
- Blitz into a lovely creamy pesto (add a little water to loosen if needs be)
Prepare the balsamic tomatoes
- Quarter the tomatoes and add them to a bowl
- Drizzle over the balsamic, olive oil and a sprinkle of black pepper and gently toss to combine
Build the Crispy Pesto Potatoes
- Trim and finely slice the spring onions at an angle
- Add the potatoes, spring onions and pesto to a mixing bowl and toss to combine
- Load up your serving bowl or plate with potatoes and rocket, top with the balsamic tomatoes, garnish with a few basil leaves and reserved pine nuts and serve immediately