Looking for holiday entertaining inspiration? Tired of the same old potato side dishes? Fear not! This is far from your ordinary potato salad.
Tasty, crunchy, chewy, substantial, comforting, festive, zesty, herb-y, and an amazing way to use up all those leftover bits of herbs from your other holiday cooking! Whew! I think you need to try this right now to see for yourself.
What you need:
1 kg roasting potatoes, scrubbed
1/3 cup olive oil
1 cup breadcrumbs or finely torn sourdough bread
Grated zest of 1 lemon
6 slices of bacon (or pancetta)
2 cups watercress
Macadamia and Dill Pesto
½ cup toasted macadamias (pan toasted is great)
1 bunch dill
1 bunch flat leaf parsley
Grated zest and juice of 1 lemon
½ cup olive oil
1 clove garlic, crushed
Salt and pepper to taste
Method:
Make the pesto first by blitzing all the ingredients in a food processor. Store in the fridge.
Bring a large pot of water to the boil. Reduce to a simmer and cook the potatoes until tender (about 15 minutes). Drain and run under cold water to refresh. Cut into chunks and place in a large bowl.
Heat oil in a pan over medium heat. Add breadcrumbs and bacon and stir until crisp. About 5-7 minutes. Remove from heat and add lemon zest and season.
Add pesto to potatoes and toss to coat with the watercress.
Scatter with breadcrumb and bacon mixture to serve.
