If you love a good potato salad then this pesto, potato salad recipe from nutritionist Zoe-Bingley Pullin is going to be one that will top the charts for you. Adding pesto to your ideal potato salad is the cherry on top.
Time 30 minutes
750g new potatoes, washed and cut in half
2 cups baby spinach leaves, washed
1 punnet perino tomatoes, washed
1 bunch parsley, washed and finely chopped (optional)
4 free range eggs
1 bunch basil leaves, washed
2 garlic cloves, crushed
½ cup Parmesan cheese
1 lemon juiced
1 tsp lemon zest
2 tsp smoked paprika
pinch of salt, to taste
¼ cup extra virgin olive oil
Pesto: Blend all ingredients in a food processor until smooth, set aside.
In a large saucepan or steamer, add the potato and boil/steam for 10 minutes or until tender. Drain and leave to cool. In a small saucepan, add water and eggs. Bring to the boil and cook for 2 minutes for soft boiled and 3 minutes for hard boiled eggs.
Remove eggs and leave to cool. Once cooled, shell and cut eggs into ¼. In a large bowl, mix together the potatoes, pesto, spinach, herbs and tomatoes. Spoon on a serving dish and top with the eggs.
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