Pesto Verde Potato Salad


1 kg bag Baby Potatoes, cut into evenly sized pieces

3 tbs Olive Oil

Sea Salt & freshly milled Black Pepper

100g Green Beans, cut into short lengths & blanched

50g frozen Peas, blanched

50g whole Hazelnuts, toasted to golden



50ml EV Olive Oil

15ml White Wine or Cider Vinegar

Juice & zest of half lemon

1 Garlic clove, crushed

3 tbs Pesto Verde

Sea Salt & freshly milled Black Pepper



Chopped fresh Mint and shaved Parmesan cheese.



1. Heat oven to 200*. Toss potatoes in oil, salt and pepper and place on a baking sheet. Cook for 30 minutes or until tender.

2. Blanch green beans and peas.

3. While still warm, place cooked potatoes, blanched veggies and hazelnuts in a bowl and drizzle with dressing. Toss until well coated adding salt & pepper if required.




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