Potato Leaf Salad

Ingredients

• 600 g waxy potatoes
• 30 g pine nuts
• 1 small mild onion
• 2 Handfuls Basil
• 1 Garlic clove
• 80 ml olive oil
• 3 tbsp grated parmesan
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 1 small radicchio
• 150 g arugula
• 3 tbsp apple cider vinegar

Instructions

1. 1.

   Wash the potatoes and cook in boiling water for about 20 minutes. Roast the pine nuts in a dry pan until fragrant, remove and cool. Peel and finely dice the onion. Rinse the basil, shake dry, pluck leaves and put them in a blender. Peel and add the garlic. Add the pine nuts and blend with some oil. Gradually pour more oil until a creamy pesto forms. Fold in parmesan, lemon juice and onion. Season with salt and pepper.

2. 2.

   Wash and trim the radicchio and arugula, removing any damaged leaves as needed.

3. 3.

   Drain the potatoes, let them steam off, peel if desired or leave skins on, and slice into thick rounds. While still warm mix with the pesto and let rest for at least 30 minutes.

4. 4.

   Finally combine with the salad in a bowl, drizzle with vinegar, season to taste and serve.