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Potato salad with pesto & beans

By Mandy  

October 4, 2018

The herby pesto, creamy mayo and fresh pops of peas and beans make this twist on potato salad a showstopper. 

  • Prep: 10 mins
  • Cook: 30 mins

Ingredients

750g baby potatoes

125g shelled edamame

125g peas

175g baby broad beans

2 tbsp mayonnaise

3 tbsp fresh pesto

½ tbsp lemon juice

Large handful basil leaves

Directions

1Bring the potatoes to the boil in a pan of salted water, then simmer until tender and drain.

2Meanwhile, bring a pan of water to the boil. Add the edamame beans, peas and small broad beans, remove from the heat and leave for 2 min if frozen. Drain and rinse under cold water. If they bother you, remove the skins from the broad beans and set aside.

3In a bowl, mix the mayo, pesto and lemon juice until combined and season with black pepper. Add the warm potatoes and mix well to coat. Stir in the beans and basil leaves once cooled.

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