Michael Weldon’s potato salad with pea and cashew pesto

Loaded with colour and flavour, this tasty potato salad is a fresh twist on the classic. Everyone will be going back for more.

6

10m

Note: + 5 mins steaming time

15m

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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.