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The new potato salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Toss baby potatoes in creamy mayo pesto dressing, top with crispy bacon and breadcrumbs for a sensational spud salad.
Ingredients:
  • 1kg kipfler potatoes, scrubbed clean
  • 80ml olive oil
  • 250.00 ml sourdough breadcrumbs
  • 500.00 ml rocket
  • 6 slices crispy smoked bacon
  • 100g smoked cheddar, thinly shaved
  • 1 bunch mint, sprigs picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 125.00 ml toasted almonds
  • 125ml olive oil
  • 81.68 gm whole-egg mayonnaise
  • 82.50 ml finely grated parmesan
  • Finely grated zest of 1 lemon
  • Juice of 1 lemon
  • 1 garlic clove, crushed
Instructions:
  • Make the pesto by combining all ingredients in a food processor until smooth. Season with salt and pepper, then chill until ready to use.
  • Place the potatoes in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes or until tender. Drain and rinse under cold water.
  • Drizzle oil in a pan over medium heat. Toss in breadcrumbs and cook, stirring, for 8 minutes until they turn crispy and golden. Mix in 2 tsp of freshly ground black pepper.
  • Combine potatoes and pesto until well coated in a bowl. Transfer to a serving platter and top with rocket, bacon, cheese, and crispy breadcrumbs.

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