• March 7, 2022

Potato and Egg Salad with Pesto


© 2021 | http://angiesrecipes.blogspot.com

This quick pesto potato salad with eggs actually makes a complete meal. It’s quick, simple, but very delicious and satisfying. It is a salad that can be done throughout the entire year! Prepare it the night before, the flavours will have time to be mingled together. Sprinkle some crispy bacon bites over if you desired.

Salad Almond Pesto
  • 650 g Baby potatoes
  • 4 Medium eggs, at room temperature
  • 50 g Arugula or other baby greens
  • Dill or herb of your choice
  • 150 g Vine-ripened cherry tomatoes
  • 1 bunch Basil, leaves picked
  • 30 g Arugula or parsley
  • 2-3 Garlic cloves, crushed
  • 30 g Grated parmesan
  • 100 g Roasted almond flakes
  • 2 tsp Lemon zest, plus juice of 1 lemon
  • 1 tsp Smoked paprika
  • 120 ml Extra virgin olive oil
  1. For the pesto, place all ingredients in a food processor and whiz until smooth. Season and set aside.
  2. Place potatoes in a saucepan of cold salted water. Place over medium-high heat and bring to a simmer. Cook for 15-20 minutes until fork tender. Drain and set aside to cool completely, then halve.
  3. Bring a saucepan of water to the boil over medium-high heat. Cook eggs for 7 minutes for hard-boiled or cooked to your liking. Drain and run under cold water.
  4. Place potatoes in a bowl with half the pesto and toss to combine. Add the arugula leaves, dill or herb of your choice and tomatoes.
  5. Peel the eggs and halve. Place on top of the salad and serve with extra pesto.

© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com