Italian potato salad

Name: Italian potato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 kg small, waxy potatoes; 50 g Pine nuts; 1 collar Basil; 4 TABLESPOONS Olive oil; 25 g grated + 30 g sliced Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 1 (150 g) Mug Mini-Mozzarella balls; 200 g cherry tomatoes; 8 discs (15 g each) Parma ham; 7-10 Tbsp Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

get a whiff of <a href="/Italian recipes-mediterranean favorite food-59520.html">Italian delight</a> to your home. With our recipe for Italian <a href="/rezepte/kartoffelsalat">Kartoffelsalat</a> this is very easy. Ingredients such as homemade pesto, mozzarella and Parma ham make the salad a real treat - especially in summer;

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 kg small, waxy potatoes
50 g Pine nuts
1 collar Basil
4 TABLESPOONS Olive oil
25 g grated + 30 g sliced Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
1 (150 g) Mug Mini-Mozzarella balls
200 g cherry tomatoes
8 discs (15 g each) Parma ham
7-10 Tbsp Basil

Directions

1
Wash the potatoes and cook them in boiling water for about 20 minutes until al dente. Roast the pine nuts in a small pan without fat until golden brown, take them out. Put 1 tablespoon of pine nuts aside.
2
Wash the basil, dab dry, pluck coarsely, chop finely with the remaining pine nuts, approx. 4 tablespoons of oil and grated Parmesan cheese in the universal chopper. Season pesto with salt, pepper and a little lemon juice.
3
Drain the potatoes, rinse with cold water and peel. Drain the mozzarella. Wash the tomatoes, dab dry, cut in half and place in a bowl with the mozzarella and potatoes. Add pesto, mix, season with salt and pepper.
4
Pluck the ham roughly and fold in briefly. Arrange salad in a large bowl, sprinkle with remaining pine nuts and parmesan and garnish with basil.