A little bit of potato and pesto is on my mind.

If there’s one salad I’ve loved for years and never get tired of, it’s actually this one! This salad is so practical to make and yet one of the most delicious ones. This salad can be eaten straight away, when warm, or cold too. This means that this salad is perfect lunch box food to bring with you for uni or work… or even to serve on a open house for graduation or for a birthday party. Because that’s what this salad is - simpel to make but luxurious and filled with wonderful flavors! This is my potato salad with green pesto, cherry tomatoes, olives, veg bacon and sun dried tomato. Check this out!

What pesto should I use?

You can use either bought or homemade pesto. Since I have chosen to make this recipe vegan though, I have chosen to make my own pesto so that there’s no cheese included which “traditional” pesto usually has.

What about the bacon?

The latest time, I’ve had a true bacon tasting at my place. I’m not talking about the animalistic bacon, but the veg options that are now available in so many different kinds in the super markets. It feels like the supermarkets get, in general, new veg products all the time and I felt like it was about time to try out some of the bacon options. I had seen so many different options in the super markets and on social media, but unfortunately, I haven’t found one yet which is just as salty and crispy as ordinary bacon. If you know where I can find a really nice veg bacon option, don’t hesitate to write a comment to let me know the name of it. Because this salad really Geta to a whole new level when you just bring a little bit of slices of crispy salty bacon. I can promise you that!

THIS RECIPE IS:

• Vegan

• Gluten Free

• Nut Free

• Lactose Free

• Delicious

• Great eating both warm and cold

• Perfect lunchbox food

• One of my favorite recipes

Potato salad with cherry tomatoes and pesto

approx 2-3 servings

INGREDIENTS:

6 medium sized potatoes

ca 8-12 black olives 

5 small cherry tomatoes

5 sun-dried tomatoes in olive oil

a handful of fresh baby spinach

+ if you'd like add 60 g optional bacon

Vegan Green Pesto:

1,5 dl pumpkin seeds or sunflower seeds 

approx 1 dl olive oil

2 overfilled dl fresh basil

1 garlic clove

1 tsp of nutritional yeast, can be excluded

Sea salt

HOW TO MAKE:

• Boil the potatoes until soft.

• Meanwhile, prepare your pesto. Mix the seeds in a blender (or with a stick blender) to the texture of sticky flour. Add remaining ingredients for the pesto and mix again until smooth. Taste and see if you might need more salt, and add more olive oil if you want your pesto to be more watery.

• When the potatoes are done. Let them cool.

• Cut your bacon in 2 cm pieces and fry your bacon in a frying pan possibly with a little bit of optional cooking fat until they are golden and cooked.

• Cut your potatoes into halves or quarters. Place them in a bowl. Add the bacon to the bowl. Add cherry tomatoes cut in halves, your pesto, the olives , sun-dried tomatoes cut into smaller pieces and your spinach, and mix all together with a big spoon so all flavors get well combined. Taste and add sea salt. Potatoes usually need rather “much salt” so don’t be sparing with the salt.

• Serve.

NOTES:

• If you want to, you can also add veg feta cheese.