Easy potato salad recipe
This is a wonderful salad. You will be happy with a combination of new potatoes flavored with pesto and quail eggs.
Preparation time: 35 minutes.
The recipe is well suited for: breakfast.
15 quail eggs;
1 cup green peas (frozen);
700 g. potatoes, washed, do not remove the peel;
1 large bunch fresh basil leaves;
1 small bunch parsley leaves;
A handful of pine nuts;
60 g Parmesan;
2 garlic cloves;
1 cup olive oil;
0.5 tbsp white wine vinegar;
Handful of fresh mint leaves, or sorrel, finely chopped;
Ground black pepper.
Place the quail eggs into the saucepan, pour cold water, bring to a boil and simmer for 30 seconds to 2 minutes. Cool eggs under running water and peel the shell.
Dip the green pea in boiling water for 30 seconds and cool.
Boil the potatoes until soft.
Chop the basil leaves, parsley, pine nuts, parmesan and garlic in a mortar or blender. Gradually add the olive oil. Pour into a deep dish.
Drain the potatoes, smash it in half and still hot, mix with pesto sauce, vinegar, pepper and mint leaves. Mix well, add salt and pepper.
Cut the eggs in half and place on top of the potatoes. Sprinkle with chopped parsley.
Potato salad is simple step by step recipe with photos.