This herby potato salad recipe is pulled almost directly from Ottolenghi’s amazing book, Plenty, although we didn’t add in quails eggs, because frankly I’ve gone off eggs completely since being pregnant (sad times) and quails eggs are a pain in the butt to peel. We also couldn’t get hold of jersey royal potatoes, which the recipe calls for, so used plain old new potatoes instead. It was delicious.
- 150g frozen peas
- 1 kg new potatoes, scrubbed
- 20g basil leaves
- 20g parsley leaves
- 30g pine nuts
- 1 garlic clove
- 60g parmesan, cut into cubes
- 200ml extra virgin olive oil
- bunch of mint leaves
- salt and black pepper to taste
Step one: Put the peas into boiling water for 30 seconds, then drain and set aside.
Step two: Boil the potatoes for 15 minutes or so until cooked.
Step three: Put the basil, parsley, pine nuts, garlic, mint and parmesan into a blender and whizz up until you get a paste. Then add the olive oil bit by bit until you get a runny pesto. You might not need all 200ml.
Step four: Drain the potatoes, and cut each one in half, then toss in a bowl with the sauce and the peas while still hot. Add salt and pepper to taste.
So good! Perfect for a slightly healthier potato salad for a picnic or barbecue.