Dinner party

The new potato salad

Name: The new potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1kg kipfler potatoes, scrubbed clean; 1/3 cup (80ml) extra virgin olive oil; 1 cup sourdough breadcrumbs; 2 cups rocket; 6 slices crispy smoked bacon; 100g smoked cheddar, thinly shaved; 1 bunch mint, sprigs picked; 1 bunch flat-leaf parsley, leaves picked; ½ cup toasted almonds; ½ cup (125ml) extra virgin olive oil; 1/3 cup whole-egg mayonnaise; 1/3 cup finely grated parmesan; Finely grated zest and juice of 1 lemon; 1 garlic clove, crushed

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by Phoebe Wood

Mar 16, 2018

Forget everything you thought you knew about potato salad.

1kg kipfler potatoes, scrubbed clean
1/3 cup (80ml) extra virgin olive oil
1 cup sourdough breadcrumbs
2 cups rocket
6 slices crispy smoked bacon
100g smoked cheddar, thinly shaved

Almond and mint pesto

1 bunch mint, sprigs picked
1 bunch flat-leaf parsley, leaves picked
½ cup toasted almonds
½ cup (125ml) extra virgin olive oil
1/3 cup whole-egg mayonnaise
1/3 cup finely grated parmesan
Finely grated zest and juice of 1 lemon
1 garlic clove, crushed

Method

1.

For the pesto, place ingredients in a food processor and whiz to combine. Season with salt and pepper. Refrigerate until needed.
2.

Place potatoes in a saucepan and cover with cold water over high heat. Bring to the boil then reduce heat to medium low and cook for 15 minutes or until tender. Drain and fresh under cold running water.
3.

Heat oil in a pan over medium heat. Add breadcrumbs and cook, stirring, for 8 minutes until crisp and golden. Stir through 2 tsp freshly ground black pepper.
4.

Toss potatoes with pesto in a bowl. Arrange on a serving platter with rocket, bacon, cheese and crispy breadcrumbs.