 |
| Herbed Potato Salad |
Gourmet twist on a classic potato salad. Potatoes are cooked with a bruised sprig of rosemary in a pressure cooker, as pressure cooking will infuse the rosemary flavor in the potatoes. Potatoes are also cooked and served with skin on for a rustic look.
Dressing is a basic aoli (basically mayonnaise, and you can use that) with pesto added.
Great served with Oven Fried Ranch Chicken
- 2 lbs all-purpose potatoes, well scrubbed
- 1 – 4-inch sprig of fresh rosemary
- 1 cup water
- 1 tsp salt
- 2 green onions (scallions) sliced thinly
- Pesto Aoli:
- 1 cup mayonnaise
- 1 tbs prepared pesto*
Place potatoes, rosemary, water & salt in a pressure cooker. Follow directions of your specific pressure cooker for length of time and pressure necessary for cooking potatoes. I used a Wolfgang Puck 7-in-1 Electronic Pressure Cooker and used Vegetable setting for 12 min, releasing pressure immediately after time was up.
Cool potatoes completely in refrigerator.
Make aoli by mixing mayonnaise & pesto together until well blended.
Cut cooled potatoes in 1/2-inch chunks. Add sliced green onion. Add aoli and mix thoroughly. Cover & refrigerate until ready to use.
*I used Robin Ellis’ Pesto recipe
 |
| Herbed Potato Salad |
