Potato salad with pesto

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime peel garlic. Wash basil and parsley, dab dry and pluck the leaves from the stalks, except for some basil for garnishing. Finely chop the herbs, garlic, 25 g pine nuts and Parmesan cheese in the universal chopper. Add olive oil, mix in and season with salt and pepper. Clean and wash spring onions and cut into fine rings.

2. 2

   Pour potatoes onto a sieve, rinse with cold water and peel. Cut the potatoes into slices. Bring vinegar, 5 tablespoons of water, spring onions, some salt and pepper to the boil. Pour the stock over the warm potato slices and let it stand for 15 minutes. In the meantime cut ham into strips. Roast the remaining pine nuts in a pan without fat. Clean, wash and halve the tomatoes and remove the seeds. Cut the flesh into fine cubes. Mix ham, tomatoes and pesto into the potatoes. Let the potato salad stand for another 30 minutes. Clean and wash the salad and lay out a plate with the leaves.

3. 3

   Roast the remaining pine nuts in a pan without fat. Clean, wash and halve the tomatoes and remove the seeds. Cut the flesh into fine cubes. Mix ham, tomatoes and pesto into the potatoes. Let the potato salad stand for another 30 minutes. Clean and wash the salad and lay out a plate with the leaves. Season potato salad with salt and pepper, arrange on the lettuce and sprinkle with roasted pine nuts. Mix the crème fraiche. Put a dash of crème fraîche and some pesto on the potato salad. Serve garnished with basil. Serve the rest of the pesto extra

4. 4

   Season potato salad with salt and pepper, arrange on the lettuce and sprinkle with roasted pine nuts. Mix the crème fraiche. Put a dash of crème fraîche and some pesto on the potato salad. Serve garnished with basil. Serve the rest of the pesto extra

Nutrition Facts

KCAL
480 kcal

CARBS
36 g

FATS
29 g

PROTEINS
17 g