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Potato Salad with Mint Pesto Dressing

Potato Salad with Mint Pesto Dressing

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10 mins + 15 mins
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Serves 6
Gluten Free Gluten Free
 Vegetarian Vegetarian
 Dairy free Dairy free
 Low Sugar Low Sugar

Ingredients

  • 750 g baby potatoes, cooked, drained Salt, to taste
  • 1/2 cup 1/2 cup mint
  • 1/4 cup blanched almonds
  • 1 clove garlic, crushed
  • Squeeze of lemon juice
  • 1/4 cup olive oil (approximately)
  • 2 tbsp store-bought aioli
  • Salt and pepper, to taste

Method

1. Place potatoes in a saucepan of cold, salted water and bring to the boil. Simmer for 10-12 minutes or until tender when pricked with a fork. Drain the potatoes and set aside to cool slightly.

2. Meanwhile, make the pesto dressing. Process mint, almonds, garlic and lemon juice with enough oil to form a loose paste. Fold the aioli through and season to taste.

3. Toss the dressing through the potatoes then place them into a serving bowl. Can be served hot or cold.

Tip

If potatoes are unequal sizes, cut larger ones in half.

Per serve

• Energy 864Kj • Protein 4g • Total Fat 14g • Saturated Fat 2g • Carbohydrates 15g • Sugars 2g • Sodium 373mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

MEAL INGREDIENTS

Qty Price
Superb Herb Mint Fresh
arrow icon exclamation icon Out of stock Out of stock
Tasti Almonds Blanched $2.30 ea was $2.50
$2.30 ea was $2.50
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Heinz Seriously Good Aioli Squeeze $4.29 ea club price $4.99 non club member
$4.29 ea club price $4.99 non club member

PANTRY

Qty Price
Fresh Produce Lucky Sod Potatoes Baby Boilers $4.99 ea
$4.99 ea
Gourmet Garden Garlic Paste $5.00 ea
$5.00 ea
Countdown Olive Oil Extra Virgin $7.00 ea
$7.00 ea
Masterfoods Seasoning Salt & Pepper Grinder $6.39 ea
$6.39 ea