Basil pesto potato salad with pickled sundried tomatoes.

This potato salad in a nice alternative to the regular potato salad we grew up with. It is easy to make, especially if you use store bought ingredients instead of home-made ones. I always prefer the home-made ingredient for that healthy wholesome taste!

Ingredients:
{big salad}

1. 800 gr of baby potatoes
2. 80 gr of Basil Pesto - Home made or Store bought (ex: Ina Paarman)
3. 245 gr of Pickled Sundried Tomatoes. - Homemade or store bought (Woolworths has a nice one)
4. 2 wheels of black pepper feta cheese - broken into pieces.
5. 30 ml Extra Virgin Olive Oil
6. 15 ml Sesame Oil
7. 30 ml Balsamic Vinegar
8. Flaked Almonds
9. 1 tsp sugar
10. 1tsp crushed garlic
11. salt and pepper.

How To:

• Place the baby potatoes in a medium pot, add about 800 ml water and bring to the boil. Turn down the heat and let it simmer for about 15-20 min OR until the potatoes are soft when poked with a knife.
• Drain off the water and let the potatoes cool down.
• Cut the potatoes in half/quarters, depending on how small they are.
• Pack one layer of potatoes in the salad bowl and sprinkle over a little salt and pepper. Then pack a second layer and sprinkle again...continue like this until you've added all the potatoes.
• Mix in the basil pesto, sundried tomatoes (with the sauce) and feta cheese.
• Roast about 60 gr of flaked almonds in a saucepan over low heat until golden brown.
• (you do not need to add anything - they won't stick - but watch them, they burn easily.)
• Mix together the olive oil, sesame oil, balsamic vinegar, sugar and garlic in bottle/cup. Shake well and pour over the salad BEFORE it is served.
• Sprinkle over the flaked almonds

Enjoy! - Can also be served with Parmesan shavings!

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