Chunky new-style potato salsa with sliced marbled coppa
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- Phillippa Cheifitz
- 4
- Easy
- 10 minutes
- 15 minutes
- Woolworths Botter Chianti 2008
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 6 potatoes
- ½ cup basil pesto
- 200 g ricotta
- 8 slices cured coppa
- Sea salt and freshly ground
- Black pepper
Cooking Instructions
Cook the potatoes in a saucepan of rapidly boiling water until tender, then drain.
Cut the potatoes into chunks.
Toss with the basil pesto while still warm until evenly coated.
Spoon into a large bowl and crumble over the ricotta.
Scatter with coppa slices and season to taste.
Cook’s note: Substitute basil pesto with black olive tapenade made using kalamata olives, capers, lemon juice, olive oil and cracked black pepper.
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