Pesto Potato Salad
Crispy on the outside with a fluffy potato interior, seasoned with sea salt, cracked black pepper, and fragrant garden rosemary.
Ingredients
- • 600 g new potatoes
- • 3 tbsp fat-free Greek yoghurt
- • 4 tsp pesto
- • 1 tsp lemon juice
- • 12 g pine nuts
- • 5 g fresh basil (finely chopped)
- • pinch garlic granules
- • salt and pepper (to taste)
Preparation Steps
Slice any larger potatoes in half so they are all equal in size. Add to a pan of salted water. Bring to the boil and cook for 20 minutes until they are cooked through.
While the potatoes are cooking add the yoghurt, pesto and lemon juice to a small bowl. Season to taste with salt and pepper and add a pinch of garlic granules. Mix well.
Add the pine nuts to a small frying pan and set on a medium heat. Toast the pine nuts for a couple of minutes until lightly golden, and leave to one side to cool.
Run the potatoes under cold water to cool them and drain well. Add the potatoes back to the pan.
Pour over the yoghurt and pesto mixture and toss to coat. Sprinkle over the basil and pine nuts and toss again until combined. Serve!