Name: Pesto Potato Salad Recipe
Yield: Serves: 4–6
Ingredients: 750g (1lb 10oz) baby new potatoes; 125g (4½ oz) shelled edamame beans; 125g (4½ oz) peas; 175g (6oz) baby broad beans; 2tbsp mayonnaise; 3tbsp fresh pesto; ½ tbsp lemon juice; large handful basil leaves

By Jane Curran published 30 July 14

Method

Bring the potatoes to the boil in a pan of salted water, simmer until tender then drain
Meanwhile, bring a pan of water to the boil. Add the edamame beans, peas and broad beans, remove from the heat and leave for 2 minutes if frozen, drain and rinse under cold water. Shell the braod beans then set aside. In a large bowl mix the mayo, pesto and lemon juice until combined, season with black pepper, add the potatoes while still warm and mix well to coat. Stir in the beans and basil leaves once cooled.

Ingredients

750g (1lb 10oz) baby new potatoes
125g (4½ oz) shelled edamame beans
125g (4½ oz) peas
175g (6oz) baby broad beans
2tbsp mayonnaise
3tbsp fresh pesto
½ tbsp lemon juice
large handful basil leaves

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.

Pesto Potato Salad Recipe

Method

Ingredients

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