Royal Potato Salad

By ltrodrigu

Ingredients

• For Pesto:
• 1 cup basil leaves
• 1/2 cup parsley leaves
• 1/3 cup pine nuts
• 1/2 cup grated Parmesan
• 2 cloves garlic
• 1 cup olive oil
• kosher salt, to taste
• For Potato Salad:
• 15 quail eggs or 4 chicken eggs
• 1 cup frozen peas
• 1 3/4 pounds new potatoes, such as Jersey Royals
• 1/2 teaspoon white wine vinegar
• 1/2 bunch roughly chopped mint or sorrel leaves
• salt, to taste
• freshly ground black pepper, to taste
• chopped parsley, for garnish

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Place eggs in a medium pot and cover with cold water. Bring water to a boil. If using quail eggs simmer until hard-boiled, 2 minutes. If using chicken eggs, simmer 9 minutes. Drain and peel eggs under cold running water.

Wipe pot clean, fill with salted water and set over high heat. Once water is boiling, plunge in peas and blanch until plump and bright, about 30 seconds. Use a strainer or slotted spoon to transfer peas directly to an ice-water bath. Toss peas dry and set aside.

Add potatoes to pot of boiling water and cook until fork tender but not crumbly, 15-20 minutes. Drain and toss dry.

Meanwhile, Make Pesto:
In a food processor, combine basil, parsley, pine nuts, Parmesan and garlic cloves. Pulse until combined. With motor running, drizzle in olive oil to form a uniform, loose paste. Season with kosher salt.

Halve hot potatoes and transfer to a large bowl. Add pesto, white wine vinegar, mint or sorrel leaves and blanched peas. Mix well, crushing potatoes slightly. Taste and season as needed with salt and plenty of black pepper. Halve eggs, gently fold them into salad and garnish with more chopped parsley. Serve warm or at room temperature.