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Potato and mini artichoke salad with coriander pesto

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!

Salade de pommes de terre et mini artichauts au pesto de coriandre
Potato and mini artichoke salad with coriander pesto


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

2 tbsp. of Balsamumm Bianco *View product

½ cup (125 mL) extra virgin olive oil *View product

Salt and pepper to taste


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!

Feuillete aux peche
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