Pesto potato salad

Pesto potato salad: A twist on a classic South African braai side. Photo by Carla Zinkfontein

Pesto potato salad: A twist on a classic South African braai side

Become the braai side master when you bring along this tasty pesto potato salad. It’s tender, saucy and always a winner at the party.

Pesto potato salad

Pesto potato salad: A twist on a classic South African braai side. Photo by Carla Zinkfontein

Potoatoes are often seen as the best ingredients in the world because there are so many ways to cook them and they’re always tasty. You can bake, boil, fry and even steam them before preparing them in hundreds of different ways. When you go the a braai on the weekend, somebody always brings a tasty potato salad, even if there are baked ones too. This pesto potato salad is a colourful and tasty twist on this classic family dinner side.

Pesto potato salad suggestions

These potatoes are prepared in quite a rustic way as you keep the baby potatoes’ skin on. Not only is the pesto sauce simple to make, all of the ingredients are easy to find an inexpensive. You will need a lot of the flavouring as the mayonnaise can mute some flavours, so trying to make it spicy can be difficult. These colourful potatoes are fluffy and coated in your homemade sauce and is best served cold.

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Become the braai side master when you bring along this tasty pesto potato salad. It’s tender, saucy and always a winner at the party.

Pesto potato salad recipe

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Recipe by Carla Zinkfontein Course: SidesCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 700 g potatoes

  • 1 bunch Italian parsley

  • 1 clove garlic

  • 1⁄4 cup grated Parmesan

  • 1 tbsp lemon juice

  • tsp salt

  • 2 tbsp olive oil

  • 2 tbsp mayonnaise

Method

  • Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.
  • Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.
  • While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.
  • Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavour will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.
  • Stir the mayonnaise into the pesto to create the creamy pesto dressing.
  • Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).
  • Add the potatoes and dressing to a bowl and stir until the potatoes are well coated.
  • Serve immediately or refrigerate until ready to eat.

Notes

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