Small potatoes reminds me always spring/summer season! The ones from the garden, either boiled or cooked with a pinch of salt and spices, trust me nothing more is needed!
Recently I have eaten a delicious salad based on potatoes, which inspired me to prepare my own fresh, spring version! And here it is, simple, however not so simple potato, walnut and pesto salad! Super easy to prepare, without using so many ingredients!
The combination of potatoes, roasted seeds, nuts, fresh basil pesto and greens results in a really amazing taste! Fresh, flavoursome and seasonal, this salad it is just delicious!
It is absolutely suitable both for a lunch and dinner! And now when it is so hot outside I recommend to take it to a park and have a picnic or to make a garden party and share it with friends!
So come right out and check my recipe out!
I am sure you will love it!
- Small Potatoes
- Fresh Coriander
- Fresh Basil
- Seed Mix (sesame, pumpkin, sunflower and flax seeds)
- Olive Oil
- Salt & Nigella Seeds
Preheat the oven to 220 Celsius degrees, place the small potatoes on the baking tray and bake them for approximately 25-30min. They shouldn’t be too soft, however with the nicely roasted skin. Meanwhile prepare the pesto. Roast the almonds in the dry pan and blend them with fresh basil, olive oil, a bit of lime juice, salt and nigella seeds. Next roast the seed mix and walnut in the dry pan and chop the coriander. Once you potatoes are baked let them cool off and then cut the into quarters. On the bottom of your bowl put some rocket and coriander, add potatoes and top it with roasted seeds & walnuts as well as fresh basil pesto!
Your potato salad is ready! Simple, however delicious!
It tastes also amazing after being kept in the fridge, but no more than 2-3 days 🙂
Enjoy your meal! Hope you like this recipe!
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