Crispy Pesto Potato Salad

Golden smashed potatoes tossed in creamy homemade pesto, topped with juicy balsamic tomatoes and fresh rocket. It’s comforting, vibrant, and packed with plants. Great hot or cold - ideal for weeknights or meal prep!

By @bosh.tv

Original recipe source

Crispy Pesto Potato Salad

Cook time: 90 minutes

Servings: 4

Ingredients

  • 1000 g baby new potatoes
  • 3 tbsp olive oil
  • 0 to taste salt
  • 0 to taste pepper
  • 50 g fresh basil
  • 1 clove garlic
  • 1 lemon
  • 100 g pine nuts
  • 20 g nutritional yeast
  • 50 ml extra virgin olive oil
  • 0 to taste salt
  • 100 g cherry tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 0 to taste salt
  • 0 to taste pepper
  • 2 spring onions
  • 25 g rocket

Instructions

  1. Preheat your oven to 220°C (428°F). Line a baking tray with baking paper.
  2. Place 1 kg of baby new potatoes into a saucepan filled with boiling water and boil for 20 minutes until tender.
  3. Drain the potatoes and let them steam dry. Once dry, place them on the lined baking tray.
  4. Using a fork or masher, gently smash each potato on the tray to expose the inner flesh.
  5. Drizzle 3 tablespoons of olive oil over the smashed potatoes and season with salt and pepper.
  6. Roast the potatoes in the preheated oven for 40-50 minutes until golden and crispy, turning them halfway through.
  7. Meanwhile, prepare the pesto by placing 50g of fresh basil, 1 clove of garlic, the juice of 1 lemon, 100g of pine nuts, 20g of nutritional yeast, 50ml of extra virgin olive oil, and a pinch of salt into a food processor.
  8. Blend the pesto mixture until smooth, adding a splash of water if needed to reach the desired consistency.
  9. Quarter 100g of cherry tomatoes and toss with 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, and salt and pepper to taste.
  10. Slice 2 spring onions thinly.
  11. In a large bowl, toss the crispy potatoes with the prepared pesto and sliced spring onions until well coated.
  12. Plate the potato salad with 25g of rocket on the side.
  13. Top the salad with the balsamic tomatoes, reserved basil leaves, and pine nuts.
  14. Serve immediately or chill and enjoy cold.
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