Guest chef

Sarah Raven

Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill.

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New potato salad with pea pesto

  • Serves 6-8
  • Prep 25 mins
  • Total time 35 mins, plus chilling
5.0/5 rating (1 votes)
Potato salad with pea pesto

step by step

  • 1Cook the potatoes in boiling salted water until tender, about 15-20 minutes, depending on size. Drain and allow to cool, then peel and cut into bite-size chunks if large.
  • 2Put the spinach into a large lidded saucepan and cook over a medium heat (no extra water needed) until wilted. Drain well in a colander or sieve, pushing out any water with the back of a spoon.
  • This bright green salad looks as good and fresh as it tastes. It’s ideal for eating with almost any barbecued meat.
    Sarah Raven
  • 3Put the peas in a food processor or liquidiser with 5 tablespoons olive oil, the basil, juice and zest of 1 lemon, ginger and garlic, and whiz briefly. Season generously with salt and pepper. Put into the fridge until needed.
  • 4Fry the chorizo slices (if using) in the remaining tablespoon of oil until well cooked and just beginning to turn crunchy. Drain in a sieve to remove the oil that bleeds out as they fry, then toss in the remaining lemon juice and set aside.
  • 5Put the potatoes into a large serving bowl, add the pea purée and then the spinach and stir to combine. Top with the chorizo (if using) and sprinkle with some torn-up basil leaves to serve.
  • The flavour of the pea purée improves when slightly chilled.
  • Recipe photograph by Jonathan Buckley

You will need

  • 1kg small waxy new potatoes (such as Pink Fir Apples, Belle de Fontenay, Nicola, Charlotte, Ratte or baby Maris Piper)
  • 500g spinach (or Swiss chard), stemmed and sliced into ribbons

For the pesto:

  • 300g peas, thawed if frozen or blanched for 1 minute if fresh
  • 6 tbsp extra-virgin olive oil
  • a large handful of fresh basil leaves, plus a few extra for sprinkling
  • juice of 1½ lemons, plus the grated zest of 1
  • 1 tbsp peeled and freshly grated ginger
  • 1 garlic clove, roughly chopped
  • 100g chorizo, finely sliced (optional)
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+ Nutritional Information