Royal potato salad

May 20, 2012

Royal potato salad

Page 20, Ottolenghi

So, as June and the halfway point of this project approach, I wanted to take a moment to see where I am. Here is where I stand with Ottolenghi’s Plenty. All of the highlighted recipes are completed – less than half, but well on my way!

And I just crossed another recipe off after dinner tonight. Royal potato salad made with tiny baby spring potatoes, a home-made pesto, petite peas, and gorgeous boiled soft eggs. While the recipe calls for quail eggs, I went with tiny Bantam eggs from Jaime instead. It was a sleeper hit, I must say. While I am not a huge boiled egg fan, and B doesn’t usually like pesto, we both loved this warm potato salad and ate it with cold grilled chicken. A perfect foodie picnic at our dining room table.

 

 

12 quail eggs ( I used 6 bantam eggs instead)

1¾ pounds small yellow new potatoes, scrubbed

1 cup loosely packed basil leaves

½ cup flat-leaf parsley leaves, plus chopped parsley for garnish

½ cup freshly grated Parmesan cheese

⅓ cup pine nuts

2 garlic cloves, crushed

1 cup extra-virgin olive oil

1 cup frozen peas, blanched

⅓ cup mint leaves, thinly sliced

½ teaspoon white wine vinegar

Salt and freshly ground pepper

 

DIRECTIONS

1. In a medium saucepan, cover the quail eggs with cold water. Bring the water to a boil and simmer the eggs for 3 minutes for hard-boiled eggs (or about 30 seconds for soft-boiled eggs). Run the eggs under cold water until cool, then peel and set aside.

2. Bring a large saucepan of water to a boil and cook the potatoes until they are soft but not falling apart, about 20 minutes.

3. Meanwhile, in a blender or food processor, combine the basil with the parsley, Parmesan, pine nuts and garlic and blend until combined. Add the olive oil and pulse until a runny pesto forms. Transfer the pesto to a large bowl.

4. Drain the potatoes and cut them in half as soon as they’re cool enough to touch. (They will absorb more flavor when they’re hot.) Toss the potatoes with the pesto, peas, mint and vinegar until combined. Season to taste with salt and pepper.

5. Cut the eggs in half and gently fold them into the salad. Garnish with chopped parsley and serve immediately or at room temperature.

 

 

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