Potato Salad With Lemon Pickles And Parsley Pesto

The pesto for this salad can be made with any herbs. The smallest potatoes are easier to make – about the size of a walnut. You don’t have to peel or cut them – just wash, boil, tuck – and it’s done!


500g small potatoes


freshly ground black pepper

For the cucumbers:

400 g small cucumbers

1 large lemon

For the pesto:

80 g parsley

2 garlic cloves

80-100g vegetable oil

Step by step recipe

Step 1

For this potato salad, wash the potatoes with a brush. Boil the jacket potatoes in boiling salted water until soft, 20-30 minutes, depending on size and variety.

Step 2

Cut the cucumbers into 2-3 cm thick slices. Wash the lemon with a brush and dry. Grate the zest from the lemon with a fine grater. Squeeze the juice out of the lemon. Mix the zest and juice with the cucumbers, salt and pepper. Leave to marinate for 10-15 minutes.

Step 3.

For the pesto, crush and peel the garlic. Finely chop the parsley and garlic with the salt, place in the narrow glass of an immersion blender, let stand for 5 minutes, then chop with the blender into a paste, gradually pouring in the oil. Season with pepper.

Step 4.

Mash the cooked potatoes slightly (if the potatoes are large, break them up into pieces with your hands). Mix the potatoes with 2 tbsp of pesto. Add the cucumbers along with all the juice released and season with more pesto and black pepper if desired. Serve immediately.

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