To prepare a salad, young red potatoes are boiled right in the peel in a double boiler. Take smaller tubers that are smaller will cook and will look prettier in a salad when cut each in four equal parts. Complement soft creamy potatoes in lettuce juicy sweet peppers, their yellow and red bright colors It will be interesting to combine in a salad with green pesto dressing. You can also make it yourself from natural ingredients without artificial additives, the taste of your dish will benefit from this. To get the aromatic pesto, basil is whipped in a blender, pine nuts, parmesan, garlic, lemon term and olive oil. Nutritional value of one serving: (total 
Calories one 20, total 5.5 g fats, saturated fats, proteins 3 g, carbohydrates 16 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 50 мин. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Salad
- 0.7 kg small red potatoes
- 1 yellow bell pepper, peeled and coarsely chopped (about 3/4 tbsp.)
- 1 red bell pepper, peeled and large chopped (about 3/4 tbsp.)
- 1/3 Art. basil pesto, recipe see below
Basil Pesto
- 1/4 Art. pine nuts
- 1 clove of garlic
- 3 tbsp. fresh basil leaves
- 1/4 Art. grated parmesan
- 1 tbsp. l lemon juice
- 1/4 Art. olive oil
Recipes with similar ingredients: potatoes, red potatoes, sweet pepper, pine nuts, garlic, basil, parmesan cheese, lemon
Recipe preparation:
- Put the potatoes in a large basket from the double boiler, set over boiling water and steam for 20 minutes, or until tender, but so that the peel remains intact. Set the potatoes aside so that it cools and it can be pick up. Cut each tuber into 4 parts, put in a large bowl. Add bell peppers and pesto and gently mix. Salt and pepper to taste and put in fridge.
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Basil pesto:
Sauté the pine nuts in a dry frying pan over medium heat, often stirring until aroma and golden color, about 3 minutes. Grind pine nuts and garlic in a food processor. Add basil, parmesan cheese and lemon juice and chop. Without stopping combine, slowly pour olive oil into the feed hole. Beat the pesto well. Salt and pepper to taste.
