coriander pesto potato salad

  • 1kg baby (new) potatoes
  • 340g apple cucumbers, peeled, deseeded and thinly sliced 
  • 6 marinated artichoke hearts, quartered 
  • baby (micro) shiso leaves, to serve 

coriander pesto

  • 1 cup coriander (cilantro) leaves 
  • ¼ cup (40g) blanched almonds, toasted 
  • 1 clove garlic, crushed 
  • ⅓ cup (25g) finely grated parmesan 
  • 2 tablespoons white balsamic vinegar 
  • ½ cup (125ml) olive oil 
  • sea salt and cracked black pepper
  1. Place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil and cook for 18–20 minutes or until tender.
  2. Drain, allow to cool slightly and remove the skins with a small knife. While the potatoes are cooking, make the coriander pesto. Place the coriander, almonds, garlic, parmesan, vinegar, oil, salt and pepper in a small food processor and process until a smooth paste forms. Place in a large bowl and set aside. 
  3. Add the potatoes, cucumber, artichokes, salt and pepper to the pesto and toss to coat. Top with the shiso leaves to serve. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.67) 432150
Joanne Hennessy

This was a beautiful and easy to make salad. I made it with parsley, in case there were people who didn’t like coriander - it was for Christmas lunch. But I look forward to making with coriander,  I’m sure it would taste even more delicious

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