Light Braai Potato Salad

Tossing potatoes in a tangy dressing cuts out the need for calorific mayonnaise in this Braai Potato Salad

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Ingredients

• 1kg Jersey Royals, or other waxy new potatoes, larger ones halved
• 200 g fine green beans, trimmed and halved 
• 150 g fresh basil pesto
• 50ml olive oil
• chopped chives
• 50g finely chopped spring onion
• salt and pepper
  

Directions

1. Bring a large pan of salted water to the boil and cook potatoes for 10-15min until tender. Add beans for final 4min of cooking. Drain, hold briefly under cold running water to stop beans overcooking, then drain again thoroughly.
2. Tip potatoes and beans into a large bowl, add pesto, spring onions and plenty of freshly ground black pepper; mix gently with your hands. Serve warm or at room temperature.

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