Potato-pasta salad (5 servings)
- 50 g green pesto
- 1/2 tbsp virgin olive oil
- 2 1/2 tsp salt
- 2 tsp lemon juice
- 1 mashed anchovy
- 75 g spaghetti
- 50 g blanched sliced mushrooms
- 100 g blanched green beans
- 400 g cold boiled potatoes
- Mix pesto, oil, salt, lemon juice and anchovy in a bowl.
- Break spaghetti up into ~5 cm lengths.
- Boil spaghetti 10 minutes.
- Mix them into the bowl.
- Put the mushroom slices into the bowl.
- Cut the green beans into ~3 cm lengths.
- Put them into the bowl.
- Stir thoroughly so that the dressing becomes uniform.
- Cut potatoes into ~1 cm thick slices.
- Mix them into the bowl, and toss the salad.
- Put the salad in the fridge. It is ready to eat after 1 hour.
Be careful that all ingredients are covered by a thin layer of dressing, so that they dont stick together. Mix the spaghetti pieces into the dressing shortly after they have been boiled. Add the potato pieces one by one, and mix them together with the content of the bowl as they are added.
Blanching of mushrooms takes 3 minutes.
Blanching of green beans takes 3 minutes.
The salad is eaten cold. It can last for up to five days in the fridge.
You can vary the salad by mixing in some plucked green salad leaves, before you eat it.
Related:
Cold boiled potatoes
