Baby Potato Salad
Recipe: #20778
August 31, 2015
Categories: Salads, Potato Salad, Cheese, Parmesan, Potatoes, Australian, Christmas, Easter Picnic, Sunday Dinner, Gluten-Free, Vegetarian, Kosher Dairy, more
"Heard this recipe on the A.B.C. The family loved this when I made it. I did add spring onions to garnish. So easy simple and great tasting. I used kipfler potatoes but recipe suggests small red ruby lou or royal blue would also be good."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (268.9 g)
- Calories 729.1
- Total Fat - 65.2 g
- Saturated Fat - 11.8 g
- Cholesterol - 221.8 mg
- Sodium - 238.2 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 4.9 g
- Sugars - 2.1 g
- Protein - 16.8 g
- Calcium - 209.9 mg
- Iron - 2.7 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Steam or boil the potatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
Step 2
Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
Step 3
Blanch the peas in boiling water, and cool.
Step 4
Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
Step 5
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.
Tips
No special items needed.
0 Reviews
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