Fresh pesto potato salad

Pilbara News - - Life Style -

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

cup le­mon juice

1⁄4 Method

Mi­crowave, boil or steam potato chunks un­til ten­der. Drain and cool. In a big bowl, com­bine po­ta­toes with basil, pine nuts and cherry toma­toes. In a small bowl, mix yo­ghurt, may­on­naise, black pep­per and le­mon juice. Care­fully toss dress­ing through potato mix­ture.

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