Potato salad with red cabbage and pesto recipe
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Ingredients
4 servings 400 g of potatoes 0.50 pcs red cabbage half a small head 2 pcs carrots 4 tbsp olive oil 4 tbsp basil pesto salt ground pepper
Recipe preparation
1 Clean the potatoes thoroughly, boil them with the skin on, then peel them, cut them into smaller pieces and quarter. While the potatoes are boiling, cut the cabbage into noodles, rinse under cold water and cut the peeled carrots into noodles.
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2 Place the potatoes in a large bowl with the Vegetable Recipes. Season the oil with salt and pepper and toss gently. Divide among the plates and drizzle with the pesto.
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3 This recipe has been prepared for you by “F” magazine.
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