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Chunky new-style potato salsa with sliced marbled coppa

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 potatoes
½ cup basil pesto
200 g ricotta
8 slices cured coppa
Sea salt and freshly ground
Black pepper

Method

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.