Vegan Pea & Pesto Potato Salad Bosh TV

Pea and Pesto Potato Salad

  • Simple
  • 0:22 m
  • 18 ingredients

This dish is a fantastic way of showcasing potatoes in all their glory. It has all the fresh, rich, zingy-ness of a wonderful pesto, mixed with the creamy, silky, satisfaction of a potato salad. Served as a side to a BBQ or piled on a plate for lunch, this is a recipe you'll keep coming back to!

Serves: 4

Ingredients

For the recipe

  • 2 tbsp Nooch
  • 4 tbsp plant-based mayonnaise
  • 2 tbsp Nooch
  • 4 tbsp plant-based mayonnaise
  • 1kg new potatoes
  • 1 small garlic clove
  • 50ml olive oil
  • 200g garden peas
  • Salt & pepper to taste
  • 25g rocket
  • 1kg new potatoes
  • 60g fresh basil
  • 100g pine nuts
  • 1 garlic clove
  • 1 Juice of 1 lemon
  • 50ml olive oil
  • Salt & pepper to taste
  • 200g garden peas
  • 25g rocket
  • Juice of 1 lemon
  • 60g fresh basil
  • 100g pine nuts

Before you start

Food processor | Large saucepan

Step 1

Prepare the potatoes

  • Cut any larger potatoes in half
  • Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender
  • For the last 2 minutes of cooking, add the peas to the pan with the potatoes

Ingredients

  • 1kg new potatoes
  • 200g garden peas
  • Juice of 1 lemon
  • 60g fresh basil
  • 100g pine nuts

Step 2

Make the pesto

  • Pick the basil leaves
  • Peel the garlic
  • Halve the lemon and squeeze the juice into a food processor, catching any pips in your free hand
  • Add the basil, pine nuts, nutritional yeast, garlic and olive oil to the food processor and blitz into pesto
  • Taste and season to perfection with salt and pepper

Ingredients

  • 2 tbsp Nooch
  • 1 small garlic clove
  • 50ml olive oil
  • Salt & pepper to taste

Step 3

Finish the dish

  • Add the pesto and vegan mayonnaise to a mixing bowl and stir to combine
  • Add the garden peas to the pan of potatoes and simmer for the last 2 minutes
  • Drain the potatoes and peas with a colander and shake to get rid of as much water as possible
  • Transfer the potatoes and peas to the mixing bowl and fold into the pesto to coat
  • Sprinkle over the rocket and serve immediately as a flavourful side

Ingredients

  • 4 tbsp plant-based mayonnaise
  • 25g rocket