Potato Salad with Mint Pesto Dressing

Name: Potato Salad with Mint Pesto Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 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

10 minutes + 15 minutes

Serves 6

Seasonal Dinner Gluten Free/ Vegetarian Dairy Free Low Sugar Traditional Christmas

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Ingredients

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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How to Chop Herbs

Method

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