Potato salad with pesto and burrata
A recipe for potato salad with homemade pesto, rocket and burrata.
Servings 4 people
Calories 319kcal
Ingredients
- 650 g small potatoes
- 200 ml green pesto - click here for the recipe
- 2 handfuls rocket
- 1 burrata or a good buffalo mozzarella
Instructions
- Cook the potatoes in a pan of generously salted water. Let them boil for about 5-6 minutes, depending on size, then take the pan off the heat and leave them to finish cooking in the hot water with the lid on. This gives you firm potatoes that hold their shape rather than falling apart. Drain the potatoes once they are tender and leave them to cool completely. I also prefer to leave the skins on, but do whatever you like best.
- Halve the cooled potatoes and toss them with the pesto.
- Toss the rocket with the pesto potatoes and arrange in a bowl or on a deep plate.
- Top with the burrata (or buffalo mozzarella) and serve.
Nutrition
Calories: 319kcal | Carbohydrates: 31g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 24mg | Sodium: 293mg | Potassium: 721mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 34mg | Calcium: 243mg | Iron: 2mg