Young potato salad with pesto sauce, arugula and radish
1 kg of young small potatoes or gourmet potatoes
3-4 green onion
100-150 g of Gourmet Club basil pesto
100 g of arugula
2 short cucumbers sliced
5 radish sliced
Olive oil
Lemon juice
Salt and pepper
Wash the potatoes, dry and then place on a baking sheet. Sprinkle the potatoes with plenty of olive oil and season with salt and pepper. Roast in the oven at 200-220 degrees for about 15 minutes. Between roasting, you can stir the potatoes so that they cook evenly. Then add the green onions to the pan, stir and fry the potatoes for another 20-25 minutes until the potatoes are golden and crispy. Cool for 10-15 minutes and then put into a bowl. Also add pesto, cucumber and radish to the bowl. Mix everything and season the salad with salt, pepper and lemon juice if necessary.
