Cauliflower And Pesto Potato Salad

1. 1

   Cook the potatoes in salted, boiling water for 12-15 mins, until tender. Drain and rinse under cold water.

2. 2

   Meanwhile, cook the cauliflower in a separate pan of boiling water for 3-4 mins. Add the green beans and cook 2-3 more mins. Drain then rinse under cold water.

3. 3

   For the pesto, place the arugula, parsley, garlic, oil, lemon juice, almonds and 1/2 cup water in a food processor and blend until smooth. Season generously and mix with the potatoes, cauliflower, green beans and onions. Leave to marinate for 30 mins, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.