Pea and Pesto Potato Salad
- Simple
- 0:22 m
- 18 ingredients
This dish is a fantastic way of showcasing potatoes in all their glory. It has all the fresh, rich, zingy-ness of a wonderful pesto, mixed with the creamy, silky, satisfaction of a potato salad. Served as a side to a BBQ or piled on a plate for lunch, this is a recipe you'll keep coming back to!
Serves: 4
Ingredients
For the recipe
- 2 tbsp Nooch
- 4 tbsp plant-based mayonnaise
- 2 tbsp Nooch
- 4 tbsp plant-based mayonnaise
- 1kg new potatoes
- 1 small garlic clove
- 50ml olive oil
- 200g garden peas
- Salt & pepper to taste
- 25g rocket
- 1kg new potatoes
- 60g fresh basil
- 100g pine nuts
- 1 garlic clove
- 1 Juice of 1 lemon
- 50ml olive oil
- Salt & pepper to taste
- 200g garden peas
- 25g rocket
- Juice of 1 lemon
- 60g fresh basil
- 100g pine nuts
Before you start
Food processor | Large saucepan
Step 1
Prepare the potatoes
- Cut any larger potatoes in half
- Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender
- For the last 2 minutes of cooking, add the peas to the pan with the potatoes
Ingredients
- 1kg new potatoes
- 200g garden peas
- Juice of 1 lemon
- 60g fresh basil
- 100g pine nuts
Step 2
Make the pesto
- Pick the basil leaves
- Peel the garlic
- Halve the lemon and squeeze the juice into a food processor, catching any pips in your free hand
- Add the basil, pine nuts, nutritional yeast, garlic and olive oil to the food processor and blitz into pesto
- Taste and season to perfection with salt and pepper
Ingredients
- 2 tbsp Nooch
- 1 small garlic clove
- 50ml olive oil
- Salt & pepper to taste
Step 3
Finish the dish
- Add the pesto and vegan mayonnaise to a mixing bowl and stir to combine
- Add the garden peas to the pan of potatoes and simmer for the last 2 minutes
- Drain the potatoes and peas with a colander and shake to get rid of as much water as possible
- Transfer the potatoes and peas to the mixing bowl and fold into the pesto to coat
- Sprinkle over the rocket and serve immediately as a flavourful side
Ingredients
- 4 tbsp plant-based mayonnaise
- 25g rocket