This potato salad is a very complete dish, quickly eaten but satisfying, with flavors that give it an air of summer! It can also be carried in your lunch box. No risk of hunger and throwing yourselves on sweets after few hours. Prepared the night before, the flavors will have time to be combined together. The original recipe called for quail eggs, I used chicken eggs (2 per person).
The eggs are cooked 4 minutes and refresh immediately under cold water. For this type of cooking, always choose extra-fresh eggs, preferably organic! It is not yet the season for fresh peas, so frozen peas will do it nicely. It is a salad that can be done throughout the entire year!
Ingredients list for the Pesto Potato Salad :
Serves 4 :
- 8 eggs
- 5 ounces (150 g) frozen green peas
- 1 3/4 lbs (800 g) thin-skinned potatoes
- 2 large stalks of basil
- 4 large sprigs parsley
- 2 large stalks of mint
- 1/2 cup (60 g) pine nuts
- 1/3 cup (60 g) of freshly grated parmesan
- 1 clove garlic, crushed
- Olive oil
- 2 tablespoons of wine vinegar
- Salt and pepper
Boil water and vinegar in a saucepan. When water boils, add eggs and cook for 4 minutes. Refresh immediately under cold water. Wait until completely cool before peeling the eggs.
Cook peas in boiling salted water for ten minutes. Refresh immediately in iced water then drain (it make them stay bright green).
Cook the potatoes in boiling salted water, 12 to 15 minutes depending on their size. Check with the tip of a knife.
In a small mixer, gather Parmesan, basil, garlic, pine nuts, mint (except two or three leaves), parsley (other than a stem). Gradually add olive oil while mixing: you’ll get a paste looking like a pesto. Book.
Drain the potatoes and cut them if necessary. Season them still warm with pesto. Add vinegar, peas. Adjust seasoning if necessary. Pepper generously.
Keep refrigerated until ready to serve.
At the last minute, add the eggs on top and chop the remaining parsley and mint. Divide the potato salad in equal parts.
(Image Dominique Sauvages)