Baby Potato Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 kg baby potatoes, small
• 150 g peas
• 6 small eggs
• such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each)
• 70 g pine nuts
• 70 g 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

Recipe

• 1 steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
• 2 boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
• 3 blanch the peas in boiling water, and cool.
• 4 put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
• 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.