Summary

Ingredients

For the pesto:

• 1 clove garlic, peeled
• 1 handful basil leaves, fresh
• 4 tablespoon pistachios, unsalted
• 5 tablespoon mayonnaise
• 2 teaspoons white wine vinegar
• 0.5 teaspoon ½ sea salt, coarse
• 0.25 teaspoon ¼ black pepper, freshly ground

For the salad:

• 1 kg potato (s), medium-sized, waxy
• Sea salt, coarse
• 2 large bell peppers, red or yellow
• 2 tablespoon olive oil
• Pepper, black, freshly ground
• 2 tablespoon basil, fresh, torn into small pieces

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Instructions

1. For the pesto, chop the garlic in a food processor or with a hand blender. Add the basil and pistachios and finely chop everything. Pour the mixture into a large bowl and mix with the remaining ingredients.
2. Eighth potatoes, place in a large saucepan and cover well with water. Add 2 teaspoons of salt and bring to the boil. Reduce the heat and cook the potatoes for 5 to 10 minutes until they are just about cooked. In the meantime, cut the peppers in half lengthways, remove the stem, seeds and separating membranes and cut the peppers into pieces about 3 cm wide.
3. Drain the potatoes and return them to the empty pot. Add the pepper pieces, 2 tablespoons of oil and 1/2 teaspoon of salt and mix everything well.
4. Spread the potatoes and peppers with a spoon as flat as possible in a grill tray. Grill with the lid closed for approx. 10-15 minutes, until the potatoes are crispy brown on all sides and soft on the inside. Turn occasionally.
5. Put the vegetables in the bowl with the pesto. Mix gently until the vegetables are covered all over with pesto. Let cool down for at least 5 minutes. Season to taste with salt and pepper.
6. Garnish with basil if you like. Serve warm or chilled to room temperature.