Potato Salad with Mint Pesto Dressing

clock 10 minutes + 15 minutes bowl Serves 6


  • 750 g baby potatoes, cooked, drained Salt, to taste
  • 1/2 cup 1/2 cup mint
  • 1/4 cup blanched almonds
  • 1 clove garlic, crushed
  • Squeeze of lemon juice
  • 1/4 cup olive oil (approximately)
  • 2 tbsp store-bought aioli
  • Salt and pepper, to taste
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  • 1. 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. Drain the potatoes and set aside to cool slightly.

  • 2. Meanwhile, make the pesto dressing. Process mint, almonds, garlic and lemon juice with enough oil to form a loose paste. Fold the aioli through and season to taste.

  • 3. Toss the dressing through the potatoes then place them into a serving bowl. Can be served hot or cold.

  • Tip

  • If potatoes are unequal sizes, cut larger ones in half.

  • Per serve

  • • Energy 864Kj • Protein 4g • Total Fat 14g • Saturated Fat 2g • Carbohydrates 15g • Sugars 2g • Sodium 373mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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