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LF33

Potatoe salad with Creamy Pesto Dressing

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Chucky potatoes with a pesto style dressing, bacon and pinenuts

Ingredients

  • 1/2 kilo of small red skinned potatoes
  • 1/4 cup toasted pinenuts
  • 4 rashes bacon, cooked and ropughly choped.
  • Dressing:
  • 1 cup basil leaves
  • 2 cloves garlic
  • 2 tablespoons pinenuts
  • 2 tablespoons grated parmesan cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
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Method

  1. Boil or steam the potatoes until tender. Drain and cool.
  2. Dressing:
  3. Combine all dressing ingredients except the mayonnaise and sour cream in a blender and blend until smooth but still a bit chunky.
  4. Put into a bowl, mix through with the mayonnaise and sour cream.
  5. Place potatoes in a bowl, pour the dressing over, sprinkle with the pinenuts and bacon.
  6. Serve.
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Notes & Tips

Make the dressing ahead of time. It keeps for a couple of days. Serve the potatoe salad at room temperature.

Recipe Rating

4

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