Baby Potato Salad

"Heard this recipe on the A.B.C. The family loved this when I made it. I did add spring onions to garnish. So easy simple and great tasting. I used kipfler potatoes but recipe suggest's small red ruby lou or royal blue would also be good."
 
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photo by Hanka photo by Hanka
photo by Hanka
Ready In:
40mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
  • Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
  • Blanch the peas in boiling water, and cool.
  • Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
  • Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.

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Reviews

  1. Very good and refreshing salad. Served with chicken tenders for lunch. I cut recipe in half and still had plenty of herb-mix (pesto) will use them in sandwiches tomorrow :) Would be nice with pasta too. Thank you Tisme for posting recipe!
     
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