MINTED PESTO POTATO SALAD

Food - - In Season -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.