Fri Jun 07 2024
Creamy Pesto Potato Salad
This creamy pesto potato salad is giving summer vibes. With a fun twist on the classic potato salad, this version is sure to liven up your next family gathering.
SERVINGS:
COOKING TIME:
Ingredients
Pesto
- 20 g fresh basil
- 50 g pine nuts, roasted
- 1 garlic cloves
- 1/4 cups olive oil
- 40 g plant-based parmesan
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
Other
- 230 g Stacky's original
- 3 garlic cloves, thinly sliced
- 1 tbsp olive oil
- 1000 g potato, small
- 1/2 cups plant-based sour cream
- 1 lemon, zest
- 10 g fresh basil
- 20 g pine nuts, roasted
- 150 g sugar snap peas, thinly sliced
Instructions
- Prepare the pesto by adding all ingredients (basil, pine nuts, garlic, plant parmesan, olive oil, lemon, salt and pepper) to a food processor and blend to a relatively smooth consistency. Set a side.
- Clean the potatoes and boil them until soft in heavily salted water. Drain and let cool.
- While the potatoes are cooking. Heat a skillet with olive oil to medium-high heat. Divide the Stacky's into smaller pieces and fry for a couple of minutes together with garlic until they get a crispy surface and the garlic turns golden.
- In a large bowl, add potatoes, plant sour cream, lemon zest, basil, pine nuts, sugar snap peas, pesto and garlic-fried Stacky's pieces. Toss gently to combine.