Creamy Pesto Potato Salad

Yummy potato salad with a lemony basil pesto. Plenty of garden fresh basil, parmesan cheese, fresh lemon, a little garlic, and lots of flaky sea salt. Vibrant, fresh and all around so delicious!

Ingredients

Ingredients
Servings:
kg
Yukon Gold Potatoes
Garlic Clove
tbsp
Sea Salt
g
Fresh Basil
tbsp
Pine Nuts
g
Parmesan Cheese
ml
Olive Oil
tsp
Lemon Zest
tbsp
Lemon Juice
tsp
Red Pepper Flakes
tbsp
Salted Butter
g
Mixed Olives
Eggs
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel the garlic cloves. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the heat to medium, let it simmer for 10-15 minutes or until the potatoes are just fork tender. Drain them and place the potatoes back in the hot pot. Remove the garlic cloves and set aside for the pesto. Cover the pot and let the potatoes steam for another 20 minutes.
  2. Meanwhile, boil the eggs hard for about 7-8 minutes in a pot with boiling water, quench cold, peel and halve them. In a small pan, toast the pine nuts without fat till they are slightly brown and golden. Wash the basil, shake dry and pluck the leaves from the stem.
  3. In a food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes. Pulse until smooth and still chunky.
  4. Cut the potatoes in half and add to a large serving bowl and toss them with the salted butter. Add the olives and pesto and toss well till evenly coated. Season with salt and pepper. Place the halved eggs on top and serve.

Preparing In The Kitchen
  1. Peel the garlic cloves. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the heat to medium, let it simmer for 10-15 minutes or until the potatoes are just fork tender. Drain them and place the potatoes back in the hot pot. Remove the garlic cloves and set aside for the pesto. Cover the pot and let the potatoes steam for another 20 minutes.
  2. Meanwhile, boil the eggs hard for about 7-8 minutes in a pot with boiling water, quench cold, peel and halve them. In a small pan, toast the pine nuts without fat till they are slightly brown and golden. Wash the basil, shake dry and pluck the leaves from the stem.
  3. In a food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes. Pulse until smooth and still chunky.
  4. Cut the potatoes in half and add to a large serving bowl and toss them with the salted butter. Add the olives and pesto and toss well till evenly coated. Season with salt and pepper. Place the halved eggs on top and serve.

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