Lemoney Pesto Potato Salad

• 500 g chat potatoes, quartered
• 400 g canned broad beans, blanched & peeled
• 2 tablespoons olive oil
• 14 cup lemon juice
• 1 tablespoon pesto sauce
• 2 tablespoons fresh basil, shredded
• 1 tablespoon lemon zest, grated

1. Boil potatoes until tender.
2. Drain potatoes and mix with beans, oil, lemon juice and pesto.
3. Top salad with basil & lemon zest to serve.

broad beans, olive oil, lemon juice, pesto sauce, fresh basil, lemon zest

Taken from www.food.com/recipe/lemoney-pesto-potato-salad-331509 (may not work)