Pesto Potato Salad
A gorgeous summer recipe, this pesto potato salad is an absolute crowd pleaser. Made with baby potatoes, rocket/arugula, peas, crispy prosciutto and homemade pesto, you can't go wrong!
Ingredients
Homemade Pesto
- 1 cup rocket/arugula
- 1 cup fresh basil
- 1 garlic clove
- 2 tablespoon parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind
- 2 tablespoon pine nuts
- 4-6 tablespoon olive oil use good quality
Potato Salad
- 15 small washed, white potatoes halved
- 4 slices prosciutto
- ½ cup frozen peas
- 4 cups rocket/arugula loosely packed
Instructions
Homemade Pesto
- To make the pesto, place all the ingredients except for the olive oil in a food processor. Blend for 30 seconds. With the motor still running (and lid closed), gently pour in the olive oil to combine. Taste, and season accordingly with salt and pepper. If it's too thick, add a little more olive oil.
Potato Salad
- Half your potatoes, and place in a pot of cold salted water. The water should just come over enough to cover the potatoes. Bring to the boil, then reduce heat and simmer for 10-15 minutes. Keep checking the potatoes. You should be able to pierce a knife through them all the way, but they shouldn't be to the point where they're falling apart.
- Meanwhile, preheat your oven to 180C/350F. Place your prosciutto on a baking tray and bake for 10-15 minutes until the prociutto is crispy, flipping halfway. Cool, then break off the prociutto into little chunks.
- To assemble the salad - place the rocket/arugula on a large platter. Top with the halved potatoes and the peas. Add in ¾ of the prociutto. Drizzle over the pesto then add the remaining prociutto.
- Season with salt and pepper to taste.