Baby Potato Salad
Created by Tisme on August 31, 2015
- Servings: 5
- Prep Time: 10m
- Cook Time: 30m
- Recipe #20778
Ingredients
- 1 kg potatoes (small baby potatoes)
- 150 grams green peas
- 6 small eggs
- Fresh herbs, such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each)
- 70 grams pine nuts
- 70 grams parmesan cheese, grated
- 2 garlic cloves, crushed
- 200 ml olive oil (extra virgin)
- Lemon juice (one large lemon)
- Sea salt and freshly ground black pepper
How to Make
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Step 1: Steam or boil the potatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
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Step 2: Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
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Step 3: Blanch the peas in boiling water, and cool.
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Step 4: Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
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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.
Nutritional Facts
- 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