Ingredients
Method
New potato salad
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.
Make the mint pesto dressing (see below).
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.
If potatoes are unequal sizes, cut larger ones in half. You can make the salad in advance and serve it cold, but it is also delicious when eaten hot. The mint pesto dressing is also tasty when stirred through pasta; top with a sprinkle of parmesan cheese. PER SERVE Energy 225kcal, 940kj • Protein 4g • Total Fat 15g • Saturated Fat 2g • Carbohydrate 17g • Sugars 2g • Fibre 3g • Sodium 66mg
Note
New season potatoes are a waxy spud available from August through to late summer in New Zealand. Perla potatoes are perfect for this recipe and you should be able to easily find these at your local supermarket.
We love the crunch of the almonds in this recipe – a traditional pesto recipe would use pine nuts but they can also be quite expensive. Toasted walnuts or cashews would also bring a fabulous flavour to this recipe.
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