Royal Potato Salad
adapted from Plenty: Yotam Ottolenghi
Yield: 4 to 6 servings
12 quail eggs or 3-4 small store-bought or fresh eggs
1¾ pounds small yellow new potatoes, scrubbed, I used fingerlings the large ones cut into quarters and cut the smaller fingerlings in half
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
* optional Pinches of tajin seasoning
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. Alternately, cook small eggs 5-6 minutes, peel and quarter or halve them.
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.Royal Potato Salad