The New Potato Salad

Toss baby potatoes in mayonnaise and easy homemade pesto and serve with bacon and crispy breadcrumbs. This might just be the best spud salad recipe weve ever seen.

The ingredient of The New Potato Salad

• 1kg kipfler potatoes scrubbed clean
• 1 3 cup 80ml extra virgin olive oil
• 1 cup sourdough breadcrumbs
• 2 cups rocket
• 6 slices crispy smoked bacon
• 100g smoked cheddar thinly shaved
• 1 bunch mint sprigs picked
• 1 bunch flat leaf parsley leaves picked
• 1 2 cup toasted almonds
• 1 2 cup 125ml extra virgin olive oil
• 1 3 cup whole egg mayonnaise
• 1 3 cup finely grated parmesan
• finely grated zest of 1 lemon
• juice of 1 lemon
• 1 garlic clove crushed

The Instruction of the new potato salad

• for the pesto place ingredients in a food processor and whiz to combine season with salt and pepper refrigerate until needed
• place potatoes in a saucepan and cover with cold water over high heat bring to the boil then reduce heat to medium low and cook for 15 minutes or until tender drain and fresh under cold running water
• heat oil in a pan over medium heat add breadcrumbs and cook stirring for 8 minutes until crisp and golden stir through 2 tsp freshly ground black pepper
• toss potatoes with pesto in a bowl arrange on a serving platter with rocket bacon cheese and crispy breadcrumbs

Nutritions of The New Potato Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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