MINTED PESTO POTATO SALAD
750g new potatoes, cooked, drained salt, to taste MINT PESTO DRESSING ½ cup mint ¼ cup blanched almonds 1 clove garlic, crushed squeeze of lemon juice ¼ cup olive oil, approx 2 tablespoons store-bought aioli salt and black pepper, to taste
1 Place potatoes in a saucepan of cold, salted water and bring to the boil; simmer for 10-12 minutes or until tender when pricked with a fork.
2 Make the Mint pesto dressing (see below).
3 Drain the potatoes and set aside. Toss the Mint pesto dressing through the potatoes then place them into a serving dish. Mint pesto dressing Process mint, almonds, garlic and lemon juice with enough oil to form a loose paste. Fold into the aioli and season to taste. PER SERVE Energy 225kcal, 940kj • Protein 4g • Total Fat 15g • Saturated Fat 2g • Carbohydrate 17g • Sugars 2g • Fibre 3g • Sodium 66mg