Pestoey Roast Spud Salad

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Step 1.

Preheat the oven to 180°C/356°F.

Step 2.

Get a baking tray, and toss in your new potatoes along with a drizzle of oil and a good season of salt and pepper. Mix together then bake for 50 minutes.

Step 3.

Meanwhile, in a separate bowl, mix together your pesto, sour cream and capers. Season and set aside.

Step 4.

To prepare your garnish, finely chop your hazelnuts, basil and chives. Set aside.

Step 5.

Once your potatoes are cooked, place in a bowl and generously drizzle with your pesto sauce. Sprinkle over your hazelnuts, chives, basil and grating of lemon zest then get involved!

The more sauce the better!

1 1/2kg New Potatoes
3 Tbsp Basil Pesto
4 Tbsp Sour Cream
Bunch of Chives
100g Hazelnuts
Bunch of Basil
95g Capers
1/2 Lemon
Salt
Pepper
Olive Oil