Potato Salad with Mango and Coriander Pesto

Ingredients

Ingredients
Servings:
g
Yukon Gold Potatoes
g
Pine Nuts
Garlic Clove
g
Parmesan Cheese
Mango
g
Medjool Dates
Spring Onion
g
Peanuts
Pinch of Salt
tbsp
Lime Juice
ml
Olive Oil
Sugar
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel, wash and dice the potatoes. Then cook in boiling salted water for 10-15 minutes.
  2. In the meantime, roast the pine nuts in a pan without oil, remove them and let them cool.
  3. Peel and finely chop the garlic and place in a tall container. Pluck the coriander leaves and add to the garlic. Also add the pine nuts, parmesan, lime juice and oil.
  4. Puree all of the pesto with a hand blender. Then season to taste with salt, pepper and sugar.
  5. Drain the potatoes, rinse in cold water and drain well. Then put in a bowl and mix with the coriander pesto.
  6. Peel the mango and cut the flesh off the stone, then dice. Stone and cut the dates. Cut the spring onions into rings and then add all the ingredients to the potatoes.
  7. Mix everything together and, if necessary, season with salt and pepper.

Preparing In The Kitchen
  1. Peel, wash and dice the potatoes. Then cook in boiling salted water for 10-15 minutes.
  2. In the meantime, roast the pine nuts in a pan without oil, remove them and let them cool.
  3. Peel and finely chop the garlic and place in a tall container. Pluck the coriander leaves and add to the garlic. Also add the pine nuts, parmesan, lime juice and oil.
  4. Puree all of the pesto with a hand blender. Then season to taste with salt, pepper and sugar.
  5. Drain the potatoes, rinse in cold water and drain well. Then put in a bowl and mix with the coriander pesto.
  6. Peel the mango and cut the flesh off the stone, then dice. Stone and cut the dates. Cut the spring onions into rings and then add all the ingredients to the potatoes.
  7. Mix everything together and, if necessary, season with salt and pepper.

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