Potato salad with pesto

Name: Potato salad with pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 2-3 Garlic cloves; 1 collar Basil; 1 collar flat leaf parsley; 4 TABLESPOONS Pine nuts; 25 g Parmesan cheese; 7-8 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 4 medium-sized tomatoes; 1 collar Spring onions; 5-7 TABLESPOONS White wine vinegar; 125 g cooked ham; several sheets Lettuce; 4 TABLESPOONS ripened cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
2-3 Garlic cloves
1 collar Basil
1 collar flat leaf parsley
4 TABLESPOONS Pine nuts
25 g Parmesan cheese
7-8 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, 1 pinch of sugar
4 medium-sized tomatoes
1 collar Spring onions
5-7 TABLESPOONS White wine vinegar
125 g cooked ham
several sheets Lettuce
4 TABLESPOONS ripened cream

Directions

1
Wash the potatoes and place in water for about 20 minutes
2
cooking. Peel the garlic. Wash the herbs, pluck. Finely chop the herbs, garlic, 2 tablespoons of seeds and cheese (e.g. in a universal chopper). Stir in the oil, season with salt and pepper
3
Clean, wash and chop the tomatoes and onions. Drain potatoes, quench, peel and let cool. Then cut into slices
4
Bring vinegar, 10 tablespoons of water, onions, salt, pepper and sugar to the boil, pour over the potatoes. Leave to stand for a short time
5
Cut the ham into strips. Roast 2 tablespoons of seeds. Add ham, tomatoes and pesto to the potatoes. Leave to stand for approx. 30 minutes. Season to taste
6
Clean and wash the salad leaves. Arrange potato salad on top. Sprinkle seeds over it, possibly add sour cream
7
Drink: cold beer