Pesto Potato Salad

Pesto Potato Salad

This recipe features a fresh and vibrant potato salad with asparagus, sprouted legumes, and pesto, served on a garlicky yogurt base. The new potatoes are boiled until tender, then tossed with pesto, blanched asparagus, and sprouts. The garlicky yogurt, made with Greek yogurt, garlic, lemon juice, and salt, is spread on a serving plate before topping it with the potato mixture. The addition of pickled shallots adds a tangy flavour to the salad. This dish is perfect for a sunny day and offers a delightful combination of textures and flavours.

Serves: 2

40 minutes

Cook time

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Ingredients

Natalia

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### Ingredients:

  • 500g new potatoes
  • 250g asparagus
  • 2 big handfuls of sprouted legumes (optional)
  • 2 tbsp pesto
  • Handful of pickled shallots

**Yoghurt:**

  • 0.75 heaped tbsp Greek yoghurt
  • 1 garlic clove
  • 0.5 a lemon
  • Salt

###

🔄Natalia Rudin's Suggested Substitutes

New Potatoes Yukon Gold Potatoes, Red Potatoes, Fingerling Potatoes
Asparagus Green Beans, Broccoli, Snap Peas
Sprouted Legumes Sunflower Sprouts, Alfalfa Sprouts, Radish Sprouts

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