Pesto Potato Salad

    1 hour 25 minutes

    This Italian inspired potato salad has baby potatoes, sun-dried tomatoes, rocket, Pecorino cheese, Parmesan cheese then it's mixed with a dressing of pesto and lemon juice.

    2 people made this

    Serves: 8 

    • 750g baby chat potatoes, cut in quarters
    • 150g sun-dried tomatoes, cut into strips
    • 200g rocket, washed and stems removed
    • 50g Pecorino cheese, sliced thin
    • 50g Parmesan cheese flakes
    • Dressing
    • 1 jar (200g) Barilla Pesto Genovese(TM)
    • 1 lemon, juiced
    • freshly ground black pepper
    • 4 tablespoons olive oil

    Preparation:10min  ›  Cook:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. Boil potatoes until cooked, about 15 minutes. In a bowl, make dressing by whisking together pesto sauce, lemon juice, pepper and olive oil, set aside. Drain potatoes and combine with tomatoes and dressing then refrigerate for an hour.
    2. Top with rocket, Pecoriono and Parmesan.

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