Lun Potato salad with pesto and vegetables

Ingredients for Lun Potato salad with pesto and vegetables

Instructions for Lun Potato salad with pesto and vegetables

To prepare the Lun Potato salad with pesto and vegetables recipe, please follow these instructions:

Scrub / rinse potatoes and cut them in muddy bites. Boil them in unsalted water for approx. 10 minutes. Pour the water off and steam them dry.

While rubbing the vegetables (eggplant, squash and peppers) and cut them into rough pieces. Step on the heat pan in olive oil for about 5 minutes. The last minute, turn the garlic on, finally sprinkle with a little salt and turn around well (the mixture becomes soft when salt is added). Pour the vegetables into the serving bowl and let them cool a little.

Season the pre-cooked potatoes in a little oil on the forehead until they become light brown and crispy. Pour them on top of the vegetables and let them cool a little. Put the pesto in the hot potatoes and turn it all together well but a big spoon (be careful not to crumble).

Decorate with halved cherry tomatoes and fetates.

tips:
Tastes delicious for, for example, barbecue meat (chicken, pig, beef).