Ingredients
- Flensted Potato Salad with Dill and Chives
- Red pesto
- Pine nuts
- Herbs
Preparation
- Toast the pine nuts in a dry skillet until they are light brown on all sides. Transfer them to a bowl.
- Chop or cut the herbs to the desired size.
Serving Suggestions
- Toss the potato salad with the pesto.
- Arrange in a bowl or platter.
- Sprinkle pine nuts and herbs on top before serving.
- Garnish the finished dish with parsley just before serving.
- Side dishes: Meatballs, falafels, or grilled sausages—also perfect for your lunchbox.
