Spinach and Walnut Pesto Potato Salad

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Spinach Walnut Pesto Potato Salad
In this season of barbecues and outdoor eating you can’t find a more suitable side dish to a grilled steak or a burger than a nicely made potato salad. At least not for me. In my potato loving ways I am Russian through and through. However, I will only eat a potato salad made by me. A potato salad snob? Perhaps. I give no excuses but I do offer recipes. One of my all time favourite potato salads is called Olivier and I often turn to it at my family’s requests but as usual I crave variety.

A couple of weeks I ago a stumbled upon a recipe for a Georgian bean salad in one of my numerous cookbooks. The dressing for it caught my eye as something I vaguely recalled eating as a child while spending a holiday in the country of Georgia with my parents. Georgia’s cuisine is quite famous and loved in Russia for its unusual flavour combinations, their use of fresh herbs and spices and overall deliciousness. Needless to say, I was absolutely thrilled with the result. The dressing had the basic ingredients for Italian pesto but instead of using basil and pine nuts as the base, it called for spinach, cilantro, parsley and walnuts. I made so much of that pesto and literally fell in love with the flavour that for the next two weeks I’ve been putting it in everything-my morning eggs, my sandwich and finally potato salad. This is how a new and now a favourite potato salad was born. I wanted to contrast the creamy texture of new potatoes with something crunchy so I added sliced radishes and fresh shelled peas. Voila!

Spinach Walnut Pesto Potato SaladSpinach Walnut Pesto Potato Salad
Ingredients:

  • New small potatoes- 1 lbs
  • Radishes-10
  • Fresh peas- 1/4 cup (shelled)
  • Baby greens – 2 cups

Ingredients for pesto:

  • Spinach-200gr
  • Walnut pieces- 3/4 cup
  • Garlic cloves- 3
  • Red wine vinegar-3 tbsp.
  • Flat leaf parsley- 1/4 cup
  • Cilantro-1/4 cup
  • Red chilli or dried chilli flakes (optional)-1 small
  • Lemon juice- 1/2 lemon
  • Olive oil-1/3 cup
  • Salt and pepper- a pinch of both

Method:

Cook the potatoes in a large pot until tender but not falling apart, they should be firm. I prefer to cook mine with the skins on. If you are using large potatoes, quarter them after they’ve been cooked. Let them stream dry and set aside.

While the potatoes are cooking prepare the pesto. Combine all the ingredients but olive oil in a food processor and blend until smooth.  With the motor of the food processor still running slowly pour in the olive oil in a thin steady stream until the mixture is well combined.

{The recipe given here will make about 1.5 cups of pesto. Use 1/4-1/3 cup for the potato salad and refrigerate the rest in an air-tight container. It will keep for two weeks in your fridge or a month in a freezer.}

Coat the potatoes with the pesto sauce while they are still warm. That will allow for the flavours to blend properly. Put in the refrigerator for the potatoes to cool. Before serving toss the salad with sliced radishes, shelled peas, and baby greens.

Spinach and Walnut Pesto Potato Salad
As you can seen I had little visitors while I was shooting who were set to pinch sweet peas off any time I wasn’t looking but got caught in the act!

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12 responses »

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  2. Pingback: Cilantro Pesto Bean Salad with Goat’s Cheese | VIKALINKA

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