Pesto and potato salad

North West Telegraph - - North West Lifestyle -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.