Red Pesto & Yoghurt Pan Fried Potato Salad
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Red Pesto & Yoghurt Pan Fried Potato Salad
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1kg red royal potatoes, boiled until tender, then drained and allowed to steam and cool
Extra virgin olive oil
Coles sea salt
¼ cup blanched almonds, roasted
1 red capsicum, charred and peeled
2 garlic cloves
1 red chilli, seeds removed
¼ cup parmesan cheese, grated
¼ cup olive oil
1 cup Jalna Organic Biodynamic Dairy Yoghurt
Fried rosemary leaves
¼ bunch parsley, chopped
Method
Heat a layer of olive oil in a large frypan. Add the potatoes, season with sea salt, and cook until golden and crispy all over.
In a mortar and pestle, crush the almonds with a pinch of salt into a loose paste. Add the garlic, red capsicum and chilli, then pound into a pesto texture. Mix in the parmesan and olive oil until combined.
In a large bowl, mix the pesto with yoghurt. Add the pan-fried potatoes and toss to coat.
Serve on a platter, topped with fried rosemary and chopped parsley.
