Potato Salad with Roasted Red Pepper Pesto

Serves 6
A lovely alternative to the traditional heavy mayonnaise dressed potato salads. Make this salad on the day and serve at room temperature.

You will need

750 g small new potatoes, unpeeled
1 x 125 ml Ina Paarman’s Roasted Red Pepper Pesto
2 t (10 ml) Ina Paarman’s Potato Spice
a generous handful of rocket

Method

Cut the potatoes in half (or quarters if they are bigger). Steam or boil the potatoes until tender. Drain. While they are still hot, combine with the Pesto and Potato Spice. Just before serving layer the potatoes with rocket.