Warm Potato Salad with Pesto Dressing Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

5 tbsp of extra virgin olive oil
2 tbsp of Sacla' Classic Pesto or Organic Green Pesto
the juice and zest of 1 lemon*
12 new potatoes
2-3 baby courgettes, sliced
1 tsp of capers
5 Sacla' Sun-Dried Tomatoes, roughly chopped
6-8 black olives
25g of Parmesan cheese
fresh basil leaves, optional
black pepper

Instructions

Before you do anything else it's best to make the dressing. Mix the olive oil with the Pesto, lemon juice and lemon zest and a pinch of sea salt to taste.

Now boil the potatoes in salted water for about fifteen minutes, drain, and halve them.

Pop them in a serving dish and, while they're still warm, drizzle over the dressing and let it smother the potatoes.

Then add the courgettes, capers, sun-dried tomatoes and olives, and toss them all together lightly.

Serve the salad topped with Parmesan shavings, a sprinkling of freshly ground black pepper and some fresh basil leaves.

Serve while it's warm and welcoming.

*Hint: Wherever possible buy unwaxed lemons for dishes where you're using the zest. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour.