Sun-dried Tomato and Almond Pesto Potato Salad by Steven Dolby

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(Serves 3 people)

170g White pearl onions (chopped)
400g Baby dutch potatoes (cut in half)
70g  Smoked almonds
70g Sun-dried tomatoes in olive oil
1 Large garlic clove
3 Pepperoncini
3 Large fresh basil leaves
1/2 Cup E V olive oil
Salt (to taste)


1. Preheat oven to 375 degree F or 190 degree C.


2. In a roasting tray, place pearl onion, drizzle olive oil and season with a pinch of salt. Mix well. Place the roasting tray in oven and cook for 25 minutes. Remove from oven and let cool.

3. In a pot of boiling water, add a pinch of salt and potatoes. Bring to a boil and cook for 20-25 minutes or until tender. When done drain the potatoes, return back to the pan and toss over low flame to dry.

For Pesto:

4. In a dry pan, toast almonds for 3-4 minutes and place in food processor. Add sundried tomato, garlic, pepperoncini, basil, and pinch of salt. Blitz for 1 minute. Gradually add olive oil and blend well. Transfer to a bowl and set aside.


5. Now, cut the ends of pearl onions, squeeze and roughly chop them.

6. Cut potatoes into half and add to a bowl, followed by chopped pearl onion, pesto and basil. Mix well.


7. Garnish with cheese, if desired and serve!

Things You Will Need
Roasting tray



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