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Pea & Pesto Potato salad
This dish is a fantastic way of showcasing potatoes in all their glory. It has all the fresh, rich, zingyness 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!
Before you start
Food processor | Large saucepan
Ingredients
- 1kg new potatoes
- 60g fresh basil
- 100g pine nuts
- 2 tbsp nutritional yeast
- 1 small garlic clove
- 1 lemon
- 50ml olive oil
- Salt & pepper to taste
- 4 tbsp vegan mayonnaise
- 200g garden peas
- 25g rocket
Method
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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.
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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
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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
