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
- 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.
- 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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