Put a twist on traditional potato salad with the addition of a creamy, vibrant pea and cashew pesto. It makes for a great side dish to bring to your next BBQ. Full recipe [ Ссылка ]. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist [ Ссылка ].

Michael Weldon’s potato salad with pea & cashew pesto

Serves 6 Prep 10 mins (+ 5 mins steaming time) Cooking 15 mins

2kg Coles Australian Carisma Potatoes*, cut into 4cm pieces
1 bunch basil, leaves picked
1 bunch mint, leaves picked
250g frozen peas, thawed
½ cup (75g) cashews, toasted
¼ cup (20g) finely grated parmesan
1 garlic clove
½ cup (125ml) olive oil
2 tbs apple cider vinegar
Flat-leaf parsley leaves, to serve
Mint leaves, extra, to serve
Chopped cashews, to serve

1 Place the potato in a saucepan. Pour over enough cold water to cover. Season with salt. Bring to the boil over high heat. Cook for 12-15 mins or until the potato is tender.
2 Meanwhile, place the basil, mint, peas, cashews, parmesan, garlic, olive oil, vinegar and ½ cup (125ml) water in a blender. Blend until smooth. Season.
3 Drain the potato and return to the pan to steam for 5 mins. Transfer the potato to a large bowl. Add the cashew mixture and gently fold to combine.
4 Transfer the potato salad to a large serving dish. Top with the parsley, extra mint and chopped cashews.

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