Potato Salad with Red Pesto and Fresh Basil Leaves

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Red pesto is a fairly new invention. It has the same delicious mixture of basil, olive oil, garlic, pine kernels and Parmesan cheese as traditional pesto but it also includes sun-dried tomatoes. It has a slightly sweeter taste which I have found to be the perfect answer for an easy dressing for potato or other salads.


  • 450 g/1 lb waxy potatoes
  • 6 rounded teaspoons red pesto


Wash the potatoes well but do not peel them. Cut in half or in very thick slices, according to size, then steam or boil until tender. Meanwhile, spoon the pesto into a bowl, add the crushed garlic and olive oil and stir together.

When the potatoes are ready, drain them, put them into a large bowl and pour over the pesto dressing. Turn around gently with a wooden spoon to coat the potato