Pesto Dressed Potato Salad with Ricotta Salata and Prosciutto

Pesto Dressed Potato Salad with Ricotta Salata and Prosciutto

Ready in 40 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 16, 2018.



  • 400g baby potatoes
  • 1 pack green beans
  • ½ avocado
  • 1 courgette
  • ½ bag rocket *
  • 1 pack basil pesto

To Serve

  • 1 pack prosciutto
  • 1 pack ricotta salata
  • ½ pack chopped walnuts
  • 1 Tbsp balsamic glaze


  1. Cook potatoes and beans Dice potatoes 2-3cm, then add to a medium pot and cover with hot tap water. Cook for 20-25 minutes on high heat with the lid on, until tender. Trim green beans and halve widthways. Add beans to pot for final 3 minutes of cook time. Drain and run under cold water to cool slightly. Set aside to drain well. *
  2. Prep salad Thinly slice avocado and peel courgette into ribbons. Add to a large bowl, along with rocket.
  3. Finish salad Add cooked potatoes and beans to bowl with rocket. Add basil pesto and carefully mix. Season.
  4. Serve salad topped with prosciutto, crumbled ricotta salata, walnuts and balsamic glaze.

Nutritional Information

Energy 2429 kj
581 kcal
Protein 27.1g
Carbohydrate 38.9g
Fat 33.7g