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Creamy Potato Salad with Roasted Mushroom Pesto

Ingredients

Roasted Mushroom Pesto

  • 200 g Meadow Swiss Brown Mushrooms or 250g Meadow White Button Mushrooms
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 Tbsp olive oil
  • 50 g parmesan
  • ½ cup walnuts
  • Squeeze of lemon juice

Potato Salad

  • 1.5 kgs New Potatoes – boiled
  • 8 rashers Bacon cooked and chopped roughly
  • 1 cup Sundried Tomatoes – chopped
  • 125 grams Sour Cream
  • Salt & Pepper
  • 2 spring onions sliced
  • Garnish
  • 3 stems of flat leaf parsley around 20 grams, leaves removed
  • 10 grams grated Parmesan

Instructions

  1. To make the Mushroom Pesto:
  2. Preheat oven to 200-degrees Celsius
  3. In an ovenproof dish, toss your mushrooms with the first measure of olive oil and salt and pepper.
  4. Bake in a 200-degree oven 20 mins
  5. Remove from the oven and allow to cool

  6. Place the mushrooms, walnuts, parmesan cheese, second measure of olive oil and lemon juice in a food processor or nutri-bullet and blitz until until mixture is the consistency of a chunky pesto

    To make the potato salad:

  7. Cook your new potatoes in a pot of boiling salted water until tender. Drain.
  8. In a large bowl, mix the potatoes with mushroom pesto, sundried tomatoes, sour cream, bacon, and spring onions. Season well and mix.
  9. Garnish with the flat leaf parsley and parmesan.
  10. Serve