Pesto Potato Salad
Pesto Potato Salad
We love potatoes in all their glorious forms and preparations: baked, fried, roasted, in soups or in a salad. The tasty possibilities are endless. The russets used in this recipe are baked in cubes and bathed in our Toasted Pine Nut Arugula Pesto while they’re warm, then they’re tossed with a few other simple ingredients. This is a delicious warm potato salad, filled with layers of texture and unique flavors. It’s perfect for a quick addition to lunch—or you can double the recipe and serve it as a healthy side dish with dinner.
Ingrediënten
yield: 2 servings
- 2 pieces prosciutto
- 2 cups 280 g peeled russet potatoes, cubed into 1” (2.5-cm) pieces
- 1½ tsp 8 ml avocado oil
- ½ tsp fine sea salt
- 1 tbsp Toasted Pine Nut Arugula Pesto
- 1 tbsp 8 g toasted pine nuts (optional)
- ÂĽ cup 5 g arugula (optional)
Instructies
- To bake the prosciutto in an air fryer, line the baking sheet insert with parchment paper.
- Place the prosciutto on the prepared baking sheet insert.
- Air-fry the prosciutto at 400°F (204°C) for approximately 10 minutes, or until it is curled up and crispy.
- Transfer the prosciutto to a paper towel and set it aside.
- To bake the prosciutto in the oven, preheat the oven to 350°F (177°C).
- Line a 13 x 18–inch (33 x 45–cm) baking sheet with parchment paper.
- Place the prosciutto on the prepared baking sheet and bake it for 10 to 12 minutes, or until it is curled up and crispy.
- Place the potatoes in a small bowl and toss them with the avocado oil and salt.
- Transfer them to the air fryer basket and air-fry them at 400°F (204°C) for 10 to 12 minutes, or until they are golden brown.
- Transfer the potatoes to a medium bowl and top them with the Toasted Pine Nut Arugula Pesto.
- Gently stir the potatoes to coat them with the pesto.
- Crumble the prosciutto on top of the potatoes, then add the pine nuts (if using) and arugula (if using) and toss the potato salad again.
- Serve while it’s warm.
