New Potato Salad With Blackberry Farm Tiny Tomatoes And Basil Pesto Recipes

PESTO POTATO SALAD

Steps:

• Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
• Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

NEW POTATO SALAD WITH BLACKBERRY FARM TINY TOMATOES AND BASIL PESTO

Steps:

• In a large pot, cover the whole, unpeeled potatoes with water, add 2 tablespoons of kosher salt and bring to a boil over high heat. When the potatoes can be pierced easily with the tip of a knife, remove from heat and drain into a colander. In a small bowl, mix the Blackberry Farm Basil Pesto and the Blackberry Farm Persimmon Vinegar together with a fork or whisk until smooth. When the potatoes have cooled slightly, cut them into halves or quarters, depending on their size. In a large bowl, toss the cut potatoes and the Blackberry Farm Tiny Tomatoes with the basil pesto and vinegar mixture. Stir in the green onions and the salt and freshly ground pepper. Serve warm, at room temperature or cold.