Potato salad with pesto

For 4 people
  • 1 kg waxy potatoes
  • 2-3 Garlic cloves
  • 1 potty basil
  • 1 bunch flat-leaf parsley
  • 40 g pine nuts
  • 25 g grated parmesan cheese
  • 7 EL Olive oil
  • Salt
  • pepper
  • 1 Bundle (approx. 180 g) Spring onions
  • 5 EL white wine vinegar
  • 125 g cooked ham
  • 250 g Tomatoes
  • 1/2 small lettuce
  • 2-3 EL Crème fraîche
60 minutes
Wash the potatoes and cook them in plenty of boiling water for about 20 minutes. In the meantime, peel the garlic. Wash the basil and parsley, pat dry and pluck the leaves from the stems, except for a little basil for garnish. Finely chop herbs, garlic, 25 g pine nuts and parmesan in the universal chopper. Add olive oil, mix in and season with salt and pepper. Clean and wash the spring onions and cut into fine rings. Pour potatoes on a sieve, rinse under cold water and peel off the peel. Cut the potatoes into slices. Bring the vinegar, 5 tablespoons of water, spring onions, a little salt and pepper to the boil. Pour the stock over the warm potato slices and let it steep for 15 minutes. In the meantime, cut the ham into strips. Roast the remaining pine nuts in a pan without fat. Clean, wash and halve the tomatoes and remove the seeds. Cut the pulp into fine cubes. Mix the ham, tomatoes and pesto into the potatoes. Let the potato salad steep for another 30 minutes. Clean and wash the lettuce and line a plate with the leaves. Season the potato salad with salt and pepper, arrange on top of the lettuce and sprinkle with roasted pine nuts. Mix the crème fraîche. Put a dollop of crème fraîche and a little pesto on the potato salad. Serve garnished with basil. Add the rest of the pesto extra
1 person approx:
  • 480 kcal
  • 2010 kJ
  • 17 g protein
  • 29 g fat
  • 36 g carbohydrates


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