Pestoey Roast Spud Salad

Name: Pestoey Roast Spud Salad
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 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

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!