Baby Potato Salad
photo by Hanka
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 kg baby potatoes, small
- 150 g peas
- 6 small eggs
-
Fresh herbs
- such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each)
- 70 g pine nuts
- 70 g parmesan cheese, grated
- 2 garlic cloves, crushed
- 200 ml olive oil, extra virgin
- lemon juice (one large lemon)
- sea salt and freshly ground black pepper
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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RECIPE SUBMITTED BY
Tisme
Australia