Warm Crushed Potato And Pesto Salad With Savoy Cabbage and Celery

This warm salad is quick and simple to make. Just right for We recommend serving the potatoes warm but can just as easily be dished cold.

Course Main Course

Cuisine British, European

Diet Vegan, Vegetarian

Keyword pesto salad recipe, potato pesto recipe, vegan pesto salad

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 346

Peel and chop the potatoes into 2cm pieces. Add to a pan and cover with water. Salt the water heavily. Bring to the boil and then simmer until soft, this should take about 15-20 minutes.
Whilst the potatoes are cooling make the pesto as per the recipe.
Quarter the savoy cabage and slice into 1/2 cm pieces. Once the potatoes are nearly cooked put a colander over the the top of the pan. The colander should be placed so the steam from the cooking potatoes should can rise through the holes. Add the cabbage to the colander and cover with the pan lid. Steam for 2-3 minutes or until the cabbage has just wilted.
Remove and drain the potatoes and cabbage. Leave the potatoes in the pan to cool slightly.
Thinly slice the celery and parsley. Then, whilst still in the pan crush the potatoes slightly with the back of a fork. Add the pesto, cabbage and celery to the pan and mix. Be careful not to over-stir otherwise the potatoes will become mush.
Season and serve immediately with a good sprinkling of the parsley.