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 a few hours. Prepared the night before, the flavors will have time to combine. 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 nicely. It is a salad you can make year-round!
Photo credit: © Eatwell101.com
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 of 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
Directions
1. 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.
2. Cook peas in boiling salted water for ten minutes. Refresh immediately in iced water, then drain (it makes them stay bright green).
3. Cook the potatoes in boiling salted water for 12 to 15 minutes, depending on their size. Check with the tip of a knife.
4. In a small mixer, gather Parmesan, basil, garlic, pine nuts, mint (except for two or three leaves), and parsley (except for the stem). Gradually add olive oil while mixing; you’ll get a paste that looks like pesto. Book.
5. Drain the potatoes and cut them if necessary. Season them still warm with pesto. Add vinegar and peas. Adjust seasoning if necessary. Pepper generously.
6. Keep refrigerated until ready to serve.
7. At the last minute, add the eggs on top and chop the remaining parsley and mint. Divide the potato salad into equal parts.
Photo credit: © Eatwell101.com
(Image Dominique Sauvages)
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Pesto Potato Salad
This healthy potato salad is a very complete dish, quickly eaten but satisfying!
Ingredients
- 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 of 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
Instructions
- 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 makes them stay bright green).
- Cook the potatoes in boiling salted water for 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 for two or three leaves), and parsley (except for the stem). Gradually add olive oil while mixing; you'll get a paste that looks like pesto. Book.
- Drain the potatoes and cut them if necessary. Season them still warm with pesto. Add vinegar and 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 into equal parts.
Nutrition
Nutrition information for this recipe.
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