Warm Potato Salad Royale [project#387]

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Warm Potato Salad Royale

Total Time: 40 minutes

Skill Level: Easy Peasy. Budget: $. Serves: 4


  • 6 chicken eggs or 15 quails eggs
  • 1 c. frozen peas
  • 1 3/4 lb. new potatoes, washed
  • 1 c. basil
  • 1 bunch mint leaves or sorrel
  • 1/2 c. parsley leaves
  • 1/3 c. pine nuts (or almond slivers instead if you like)
  • 1/2 c. parmesan cheese, grated (2 0z.)
  • 2 cloves garlic, crushed
  • 1 c. olive oil
  • 1/2 tsp. white wine vinegar
  • salt and pepper


  1. In a pan of boiling water cook the potatoes for 15-20 m. until soft.
  2. Place the quail eggs eggs in a saucepan and cover with cold water. Bring to boil. Reduce to simmer and cook for 30 seconds (soft boiled) up to 2 minutes (hard boiled) based on preference. If using chicken eggs: bring a pot of water to boil and then reduce to simmer. Once simmering gently lower the eggs in and simmer for 5 (soft boiled yolk) to 7 minutes (barely set yolk). Allow eggs to cool on countertop.
  3. While the potatoes finish cooking place the basil, parsley, pine nuts, parmesan and garlic in a food processor and pulse to a paste. Add the oil and pulse until you get a runny pesto. Pour into a large bowl.
  4. Drain potatoes then cut them in halves or fourths- whatever makes them bitesize. Add to the bowl with pesto and toss with the vinegar, mint/sorrel and peas Mix mell, don’t be afraid to have partially squashed potatoes. Season with salt and pepper.
  5. Finally, cut the eggs in half and gently fold in. Garnish with a bit more parsley.


Thanks to Plenty for this recipe which I’ve only adapted slightly.


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