Pesto Potato Salad

Add a touch of Italian flavour to your traditional potato salad with home-made pesto, perfect for a lazy Sunday lunch


  • 1kg Baby Potatoes
  • 250ml Grated Parmesan Cheese
  • 375ml Basil Leaves
  • 80-100ml Olive Oil
  • 5ml Chopped Garlic
  • Salt & Pepper
  • 50g Pine Nuts


  1. Wash the potatoes and put them in a pot with water
  2. Bring to the boil and boil for 10 minutes
  3. Put the pot into the Wonderbag and seal tightly
  4. Set aside for 4 hours or overnight
  5. Remove from the bag and drain.
  6. Put the basil, garlic, pine nuts and Parmesan if a food processor and pulse twice.
  7. With the machine running, add in the olive oil to form a smooth paste.
  8. Season with salt and pepper
  9. Cut the potatoes in half and mix with the pesto while still warm.
  10. Season well and serve