Loaded with colour and flavour, this tasty potato salad is a fresh twist on the classic. Everyone will be going back for more.
Serves66
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins steaming time
+ 5 mins steaming time
Ingredients
2kg Coles Australian Carisma Potatoes, cut into 4cm pieces
1 bunch basil, leaves picked
1 bunch mint, leaves picked
250g frozen peas, thawed
1/2 cup (75g) cashews, toasted
1/4 cup (20g) finely grated parmesan
1 garlic clove
1/2 cup (125ml) olive oil
2 tbs apple cider vinegar
Flat-leaf parsley leaves, to serve
Mint leaves, extra, to serve
Chopped cashews, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the potato in a saucepan. Pour over enough cold water to cover. Season with salt. Bring to the boil over high heat. Cook for 12-15 mins or until the potato is tender.
Step 2
Meanwhile, place the basil, mint, peas, cashews, parmesan, garlic, olive oil, vinegar and 1/2 cup (125ml) water in a blender. Blend until smooth. Season.
Step 3
Drain the potato and return to the pan to steam for 5 mins. Transfer the potato to a large bowl. Add the cashew mixture and gently fold to combine.
Step 4
Transfer the potato salad to a large serving dish. Top with the parsley, extra mint and chopped cashews.
Michael Weldon’s potato salad with pea and cashew pesto
Serves66
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins steaming time
+ 5 mins steaming time
Ingredients
2kg Coles Australian Carisma Potatoes, cut into 4cm pieces
1 bunch basil, leaves picked
1 bunch mint, leaves picked
250g frozen peas, thawed
1/2 cup (75g) cashews, toasted
1/4 cup (20g) finely grated parmesan
1 garlic clove
1/2 cup (125ml) olive oil
2 tbs apple cider vinegar
Flat-leaf parsley leaves, to serve
Mint leaves, extra, to serve
Chopped cashews, to serve
Description
Loaded with colour and flavour, this tasty potato salad is a fresh twist on the classic. Everyone will be going back for more.
Method
Step 1
Place the potato in a saucepan. Pour over enough cold water to cover. Season with salt. Bring to the boil over high heat. Cook for 12-15 mins or until the potato is tender.
Step 2
Meanwhile, place the basil, mint, peas, cashews, parmesan, garlic, olive oil, vinegar and 1/2 cup (125ml) water in a blender. Blend until smooth. Season.
Step 3
Drain the potato and return to the pan to steam for 5 mins. Transfer the potato to a large bowl. Add the cashew mixture and gently fold to combine.
Step 4
Transfer the potato salad to a large serving dish. Top with the parsley, extra mint and chopped cashews.
