Find your recipes and restaurants here

Pesto potato salad

Ingredients 7
Servings 6
Time 00:15


  • 1
    baby potatoes - washed
  • 375
    basil leaves
  • 1
    chopped garlic
  • 50
    pine nuts
  • 1
    Parmesan cheese -grated
  • 80 - 100
    olive oil
  • salt and pepper



Wash the potatoes and put them in a pot with water. Bring to the boil and boil for 10 minutes the pot into the Wonderbag™ and seal tightly. Set aside for 4 hours or overnight. Remove from the bag and drain. Put the basil, garlic, pine nuts and Parmesan in a food processor and pulse twice. With the machine running, add in the olive oil to form a smooth paste. Season with salt and pepper. Cut the potatoes in half and mix with the pesto while still warm. Season well and serve.

Reprinted with permission of Electricity Smart.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: potatoes  |  vegetables  |  side dishes  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.