This creative, yet simple version of a classic potato salad come from the cookbook Plenty by Yotam Ottolenghi. Sorrel and basil add a fresh kick of wonderfully seasonal flavor. Royal Potato Salad.
- 15 quail eggs
- 1 cup shelled fava beans or peas
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- ⅓ cup pine nuts
- ½ parmesan cheese, grated
- 2 clove garlic, peeled and crushed
- 1 cup extra virgin olive oil, or less to taste
- ½ cup red wine vinegar
- 1 bunch sorrel (or mint) leaves,
- salt & pepper to taste
Place the quail’s eggs in a saucepan, cover with cold water and bring to the boil. Simmer for between 30 seconds (soft-boiled) and two minutes (hard-boiled), depending on how you like them cooked. Refresh in cold water, then peel.
Blanch the peas (or fava beans) in boiling water for 30 seconds, then drain and refresh. Set Aside.
In a separate pan of boiling water, cook the potatoes for 15 to 20 minutes, or until they are soft but not falling apart.
While the potatoes are cooking, place the basil, parsley, pine nuts, parmesan and garlic in a food processor and blitz to a paste. Add the oil and pulse until you get a runny pesto. Pour into a large bowl.
Drain the potatoes, then cut in two (or more pieces for larger potatoes) as soon as you can handle them (they will absorb more flavor when hot). Add to the bowl and toss with the pesto, vinegar, sorrel and peas. Mix well, even crushing the potatoes slightly, so all the flavors mix. Taste and adjust the seasoning; be generous with the pepper. (I ended up adding much more vinegar than prescribed).
Cut the eggs in half and gently fold into the salad. Garnish with chopped parsley.