Baked potato salad with Rucolapesto

Name: Baked potato salad with Rucolapesto
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.5 kg small new potatoes; 2 TEASPOONS coarse sea salt; 5 TABLESPOONS + 150 ml good olive oil; 2 TABLESPOONS Pine nuts; 30 g Parmesan (piece); 2 Garlic cloves; 1 collar Basil; 100 g Arugula; 3-4 Tbsp White wine vinegar; 7-10 Tbsp salt, pepper; 500 g cherry tomatoes

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.5 kg small new potatoes
2 TEASPOONS coarse sea salt
5 TABLESPOONS + 150 ml good olive oil
2 TABLESPOONS Pine nuts
30 g Parmesan (piece)
2 Garlic cloves
1 collar Basil
100 g Arugula
3-4 Tbsp White wine vinegar
7-10 Tbsp salt, pepper
500 g cherry tomatoes

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash potatoes thoroughly and cut in half with skin. Mix in a bowl with sea salt and 5 tablespoons of oil. Place on a baking tray and bake in a hot oven for 35-40 minutes.
2
For the pesto, roast pine nuts in a pan without fat, remove and let them cool down. Grate the parmesan. Peel and roughly chop the garlic. Wash basil, shake dry, pluck leaves.
3
Sort the arugula, wash and drain well. Process basil, half rocket, pine nuts, parmesan, garlic and 150 ml oil to pesto in a universal chopper or with a hand blender. Season to taste with vinegar, salt and pepper.
4
Take the potatoes out of the oven and let them cool down. Wash and halve the tomatoes. Mix potatoes, tomatoes and pesto. Leave to stand for about 1 hour. Add the rest of the rocket salad and season to taste again.