Italian potato salad

Name: Italian potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 60 g Pine nuts; 250 g cherry tomatoes; 250 g Salad cream (36 % fat); 100 g Basil Pesto; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp white balsamic vinegar; 1 collar Basil; 1 collar Rocket; 150 g Parma ham, in thin slices

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
60 g Pine nuts
250 g cherry tomatoes
250 g Salad cream (36 % fat)
100 g Basil Pesto
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp white balsamic vinegar
1 collar Basil
1 collar Rocket
150 g Parma ham, in thin slices

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes, rinse with cold water, peel and slice the potatoes. Place in a bowl
2
Roast pine nuts in a pan without fat. Take them out and let them cool down. Wash and halve the tomatoes. Mix salad cream with pesto and milk. Season to taste with salt, pepper and vinegar
3
Add all prepared ingredients to the potatoes. Mix everything well and let it stand for at least 1 hour. Wash basil and rocket, dab dry. Pluck basil leaves, read out the rocket if necessary. Pluck the ham into pieces. Mix everything into the salad shortly before serving
4
Waiting time approx. 1 hour