Pesto and potato salad
Preparation 10 minutes Cooking 15 minutes Serves 4-6 Ingredients 1.5 kg potatoes, skin on, cut into chunks 4 spring onions, sliced 1⁄2 cup shredded fresh basil 1⁄2 cup pine nuts, toasted 12 cherry tomatoes Dressing 1⁄2 cup reduced fat yoghurt 1⁄2 cup low-fat mayonnaise 1 tsp ground black pepper 1⁄4 cup lemon juice Method
Microwave, boil or steam potato chunks until tender. Drain and cool. In a large bowl, combine potatoes with basil, pine nuts and cherry tomatoes. In a small bowl, combine yoghurt, mayonnaise, black pepper and lemon juice. Carefully toss dressing through potato mixture. Serve immediately.