Tuesday, 6 August 2013

Warm Potato and Rocket and Pesto Salad

At the Auckland Food Show I scored a freebie, a sample of  Chef Mark Harman's Seasons Pesto. It contains cashew nuts as well as pine nuts and on opening tasted lovely and fresh.
I used it in this warm potato salad which requires only 4 ingredients: potato, rocket, pesto and egg.
You do need to use a good quality pesto like Mark's for this.


Scrub a large potato (or two medium sized) very well. You don't want clods of earth in this salad.
Cut the potato into small chunks.
Microwave in a couple of tablespoons of water in a covered container (yes microwaves do have their uses sometimes!) until they are tender. Drain well.
Hard boil 2 eggs then shell and chop .
Stir the cooked potato, chopped eggs and 2 tablespoons of pesto together.
Add a handful of rocket. It will wilt a little.
Season with salt and freshly ground black pepper.
Serve warm

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