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Crispy pesto potatoe salad with bacon


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Here is a different take on potatoe salad. 

You can cook this on a griddle on the bbq for extra flavor and it's a great way to use up any bacon ends!

Ingredients

1kg new potatoes with skin left on.

1 red pepper chopped

1 yellow pepper chopped

Salt and pepper to taste

PESTO

50g of fresh basil leaves (approx 2 bags from supermarket)

1 large smoked garlic clove

150g smoked bacon (chopped and cooked)

2.5 tbsp mayonnaise

2 tsp aspall organic cyder vinegar

0.5 tsp sea salt flakes

1tsp smoked paprika

Firstly finely chop the garlic and basil. I use a knife but you can use a food processor for this. I'm just lazy and can't be bothered to clean it after!!

Add the finely chopped basil and garlic to a large serving bowl along with the other pesto ingredients and chill.

Next chop the potatoes into 2.5cm chunks and place into saucepan full of water and 2 tsp of salt. 

Quickly bring potatoes to the boil and then gently simmer for 5-10 minutes. Don't over cook you want to remove just before they go soft.

Drain the potatoes and place on a roasting tray. Drizzle with olive oil until lightly coated and season with salt and pepper.

Cook the potatoes until golden and crispy at roughly 210c, making sure you toss or flip them occasionally. Half way before the potatoes are done add the chopped peppers.

Allow the potatoes to cool for 10 minutes then add them to the pesto and gently toss to coat.

Serve warm!!

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