Ingredients

Salad

• 12 small new potatoes
• 1 tbsp Pesto
• juice of 1/4 of a lemon
• 1 tbps extra virgin olive oil
• maldon salt and freshly ground pepper

Method

New Potatoes: Bring a saucepan of water to the boil and add the new potatoes leave them to cook on a strong simmer for 10-15 minutes(defendant on their size) so that they are just tender, a small knife should go through easily when they ready. Remove the potatoes from the heat and pour off the boiling water, refresh them under a tap of cold water, until they are cool. Place the new potatoes on a chopping board and slice them into even slices widthwise and place them in a bowl. Add the Pesto, lemon juice, olive oil, and a little salt and pepper to the potatoes and toss them together so that the potatoes are well coated. Cover the bowl with cling film and place the potatoes in the refrigerator until ready to serve (they can be prepared up to 8 hours in advance).