© 2021 | http://angiesrecipes.blogspot.com

This quick pesto potato salad with eggs actually makes a complete meal. It's quick, simple, but very delicious and satisfying. It is a salad that can be done throughout the entire year! Prepare it the night before, the flavours will have time to be mingled together. Sprinkle some crispy bacon bites over if you desired.
SaladAlmond Pesto

650 g Baby potatoes
4 Medium eggs, at room temperature
50 g Arugula or other baby greens
Dill or herb of your choice
150 g Vine-ripened cherry tomatoes

1 bunch Basil, leaves picked
30 g Arugula or parsley
2-3 Garlic cloves, crushed
30 g Grated parmesan
100 g Roasted almond flakes
2 tsp Lemon zest, plus juice of 1 lemon 1 tsp Smoked paprika
120 ml Extra virgin olive oil

For the pesto, place all ingredients in a food processor and whiz until smooth. Season and set aside.
Place potatoes in a saucepan of cold salted water. Place over medium-high heat and bring to a simmer. Cook for 15-20 minutes until fork tender. Drain and set aside to cool completely, then halve.
Bring a saucepan of water to the boil over medium-high heat. Cook eggs for 7 minutes for hard-boiled or cooked to your liking. Drain and run under cold water.
Place potatoes in a bowl with half the pesto and toss to combine. Add the arugula leaves, dill or herb of your choice and tomatoes.
Peel the eggs and halve. Place on top of the salad and serve with extra pesto.

© 2021 | http://angiesrecipes...