Preparation: 30 minutes / Cooking: 18 to 20 minutes / Servings:4 to 6
Served with a fresh coriander pesto prepared with our Balsamumm Bianco, Parmesan and toasted almonds. Garnished with thinly sliced ​​red onions, arugula, radicchio and cucumber, this cold potato salad and mini artichoke hearts is totally tasty!
Ingredients
1 kg of small potatoes
½ cucumber, peeled and cut into wedges
100g of mini artichokes or artichokes in quarters
½ red onion, thinly sliced
A handful of arugula, for serving
A handful of radicchio, to serve
For pesto
1 cup of fresh coriander leaves
¼ cup (40g) blanched and toasted almonds
1 garlic clove, crushed
1/3 cup (25g) grated Parmesan
Salt and pepper to taste
Preparation
Place the potatoes in a saucepan filled with water, bring to a boil and cook, about 18 to 20 or until tender. Drain, let cool and remove the peel with a small knife.
While the potatoes cook, prepare the pesto. Place all the ingredients in a food processor and puree until smooth.
Transfer to a large serving bowl large enough for the potatoes and set aside.
Add the drained and cooled potatoes and the cucumber to the pesto, mix well. Garnish with the arugula, radicchio and onions. Serve and enjoy!
