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ROYAL POTATO PESTO EGG SALAD

ROYAL POTATO PESTO EGG SALAD

  • Yield: 4 servings 1x

Description

I add a lot of salt to the water where I cook my potatoes, and it makes a difference in the finished salad. It works better than adding extra afterwords.


Scale

Ingredients

For the salad:

  • 12 quail eggs
  • 1 cup fresh or frozen peas
  • 2 pounds potatoes (your favorites, unpeeled)
  • 1 Tbs wine vinegar
  • Bunch of spinach leaves (sliced thinly)
  • Salt and freshly ground black pepper

For the pesto:

  • 1 cup basil leaves
  • ½ cup parsley leaves (plus extra for garnish)
  • 1/3 cup pine nuts
  • 1 shallot
  • ½ cup 2oz – 30g asiago or parmesan cheese, grated
  • 1 cup olive oil

Instructions

For the salad:

  1. In a saucepan, cook the potatoes in very salted water, unpeeled, until the are tender but not too soft. Drain, peel as soon as you can, as they will absorb flavors better if hot, and put in a large salad bowl.
  2. Add vinegar and pepper and mix lightly.
  3. Bring quail eggs to a boil (starting from cold water), and boil for 1 ½ minutes, for hard boiled eggs. Drain, let cool and peel. Reserve.
  4. In boiling water, cook peas for 1 minute for frozen and 2 minutes for fresh, and drain. Put in the bowl with the potatoes.
  5. Add the pesto, spinach and mix. Check for salt and pepper.
  6. You can add the quail eggs, cut in half, to the whole salad, or you can add them to each individual plate, three per serving aprox.

For the pesto:

  1. In a food processor or with an immersion blender, mix basil, parsley, pine nuts, shallot, cheese, black pepper and half of the oil.
  2. Add the rest of the oil and check for salt and pepper.
  3. If not using all in the salad, keep covered in the refrigerator.