Creamy Pesto Potato Salad

Step 1

Peel the potatoes (or leave the skin on if preferred) and cut into even-sized chunks. See the photo in the post for reference, but do not cut them too small or they will become mushy and fall apart when cooked.

Step 2

Fill a large pot with cold water and a sprinkle of salt. Add the chopped potatoes and bring the whole thing to a boil. Once boiling, reduce the heat and allow to simmer for about 10-15 minutes, or until the potatoes are just fork tender.

Step 3

Remove the cooked potatoes from the heat, drain, and set aside to cool completely.

Step 4

Meanwhile, make the dressing. Using a hand mixer or a food processor, add the fresh basil leaves, walnuts, cream, mayonnaise, parmesan, olive oil, garlic clove, salt, and ground pepper to the bowl and blitz until everything is combined and the dressing is creamy.

Step 5

You may need to use a silicone spatula to scrape down the sides of the bowl before continuing if it stops processing.

Step 6

Once the potatoes are cooled, combine them with the creamy pesto and stir well to ensure the potatoes are evenly covered.

Step 7

Optional: add some roughly chopped fresh basil and walnuts for extra flavor and texture when serving.