Potato Salad with Basil Pesto
A recipe for Potato Salad with Basil Pesto (Insalata di Patate con Pesto al Basilico)! Tender pieces of potato are lightly tossed in a homemade pesto vinegar dressing.
Servings 4 -6 Servings
Ingredients
- 750 grams (1 pound 11 ounces) boiling potatoes
- 1-3 tablespoons basil pesto see below
- 1 tablespoon extra virgin olive oil
- 2 teaspoons white wine vinegar plus extra if needed
- 2 tablespoons pine nuts toasted
- Basil leaves to serve (optional)
Basil Pesto:
- 1 bunch basil about 70 grams (2 1/2 ounces), leaves picked
- 1 small garlic clove roughly chopped
- 80 milliliters (1/3 cup) extra virgin olive oil plus extra if needed
- 30 grams (1 ounce) pine nuts toasted
- 50 grams (1/2 cup) grated Parmesan
Instructions
- Peel the potatoes and chop to the desired size; Paola likes them pretty chunky.
- Place in a saucepan of cold water, add salt to taste and bring to the boil.
- Cook for 10-15 minutes, until the potatoes can be pierced with a fork, but are not falling apart.
- Drain, then allow them to cool to room temperature (see Note).
- To make the pesto, place the basil leaves and garlic in a large mortar with a pinch of sea salt.
- Start pounding the basil with the pestle.
- Once the leaves have broken down, drizzle in the olive oil, a little at a time, until it becomes creamy. It may seem a little runny, but that's normal at this stage.
- Add the pine nuts, pounding until they break apart.
- Lastly, using a spoon or spatula, stir in the parmesan, a little at a time.Add sea salt to taste.
- If not using the pesto immediately, place in a clean lidded jar, cover with extra olive oil, and seal. Place in the fridge and use within a week. (If storing pesto for longer than that, use a sterilised jar, remember to cover well with oil, keep in the fridge and use within 1 month.)
- To make the dressing, place 1-3 tablespoons of the basil pesto in a small jar with the olive oil and vinegar.
- Put the lid on the jar and give it a good shake to combine. Taste and adjust the balance of flavours, adding more vinegar or salt if needed.
- Place the cooled potatoes in a serving bowl and carefully stir the dressing through. Scatter with the pine nuts and extra basil, if using, and serve.
Notes
If the potatoes are still warm when the dressing is stirred through, the basil in the pesto will go dark!