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Potato Salad with Mint Pesto Dressing

Potato Salad with Mint Pesto Dressing

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


  • 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


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.


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


Qty Price
Superb Herb Mint Fresh $4.00 ea
$4.00 ea
Tasti Almonds Blanched $2.50 ea
$2.50 ea
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Heinz Seriously Good Aioli Squeeze $4.00 ea
$4.00 ea


Qty Price
Fresh Produce Dig Me Potatoes Baby Boilers
arrow icon exclamation icon Out of stock Out of stock
Gourmet Garden Garlic Paste $5.00 ea
$5.00 ea
Countdown Olive Oil Extra Virgin $5.90 ea
$5.90 ea
Masterfoods Seasoning Salt & Pepper Grinder
arrow icon exclamation icon Out of stock Out of stock