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In advance in the video: Cook potatoes in hot or cold water?
Potato salad with a difference: with pesto, pine nuts and fresh vegetables, it becomes the perfect, modern side dish for sausages etc!
Do you only know potato salad in the classic version with mayo or vinegar and oil? Then it's time to expand your culinary horizons! Our recipe for potato salad is fresh, modern and an ideal side dish - not just for grilling.
Don't worry, fans of the classic potato salad with pickles and white wine vinegar: There's no reason to throw your hands over your head. This new variant is a real change and is definitely worth a try!
Italian-inspired potato salad with pesto and pine nuts
The salad is super refreshing and tastes simply heavenly! This is mainly due to the right spices, lots of garlic and homemade pesto. It simply tastes so much better than the one from the supermarket and is super easy to prepare.
The potatoes are also important for the taste of the salad. It's better to stay away from floury potatoes and use young, waxy potatoes. You can also eat them with the skin on and they have a wonderfully buttery taste.
Ingredients:
For the potato salad:
- 1 kg young potatoes, waxy
- 1 Paprika
- 1 tbsp pine nuts
- 300 g cherry tomatoes
- 2 cloves of garlic
- some chives
- Pepper and salt for seasoning
For the pesto:
- 2 pots of basil
- 4 tbsp pine nuts
- 8 tbsp olive oil
- 50 g Parmesan, grated
Halve or quarter depending on size, place in a large pot of salted water and cook for about 20 minutes until cooked through. If you don't like eating potatoes with their skins on, you can remove them first. If you have young potatoes, you can safely eat the peel. After cooking, drain the potatoes, rinse with cold water and allow to cool thoroughly.
Recipe tip:
In the meantime you can get to work on the pesto. Put pine nuts in a panwithout oilRoast until golden brown. Pluck the basil and place it in a tall container (e.g. a measuring cup).
Then add the pine nuts, parmesan and olive oil and mix everything with a hand blender (here at Amazon in a practical set)* puree. Of course, you can also use a mixer or your food processor, the main thing is that you end up with a creamy mixture. Season with salt and pepper and stir again briefly with a fork.
By the way:Non-pesto fans can also use a different salad dressing for the salad - for example, garlic or avocado vinaigrette also goes well with the modern potato salad.
In the video you will find 5 delicious vinaigrette recipes to try:
No more vinegar & oil! 5 creative salad dressings for every taste
Also read:
As soon as the potatoes are cold, you can put them in a large salad bowl. Now wash the peppers and cut them into very small cubes. It's super easy to do with a vegetable chopper (here on Amazon).* Otherwise, just chop it into small pieces as normal.
Then wash and halve the cherry tomatoes. You can add all the red vegetables plus the pine nuts (roast them again beforehand if you like) into the bowl with the potatoes. Now cut the garlic into small pieces or use a garlic press (here on Amazon)* chop it up and add it to the salad bowl too. Also cut the chives into small pieces and add them to the salad.
Finally, mix your homemade pesto into the potato salad. Fold in until all the potatoes are “coated” with the pesto and the vegetables are evenly distributed.
The potato salad is ideal as a side dish for a barbecue, but you can also serve it with a fresh piece of baguette. Bon appetit!
App recommendation:Do you often wonder what to cook? Thefree EatClub appputs an end to it. From quick after-work meals to healthy recipes to show-off meals, everything is included. Practical: With the app's digital shopping list you also save time in the supermarket!
