Ingredients for Baby Potato Salad
- 1 lb baby potatoes
- 1 cup frozen peas
- 3 large eggs
- Basil (not used in recipe)
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1 clove minced garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- black pepper, to taste
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How to Make Baby Potato Salad
- Wash and scrub 1 lb baby potatoes (Kipfler, Ruby Lou, or Royal Blue). Steam or boil until tender, about 15-20 minutes. Keep warm.
- Hard-boil 3 large eggs for 5 minutes. Immediately transfer to an ice bath to stop cooking. Peel and chop.
- Blanch 1 cup frozen peas in boiling water for 2 minutes. Drain and rinse under cold water to stop cooking.
- Combine 1/4 cup fresh herbs (parsley, chives, and thyme), 1/4 cup pine nuts, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1 clove minced garlic, and 1 tablespoon lemon juice in a food processor. Pulse until coarsely chopped but still with texture.
- Cut the warm potatoes into bite-sized chunks. Gently fold in the peas and the herb dressing. Season with salt and pepper to taste. Garnish with chopped spring onions and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
24g
Fat
58g
Carbs
16g
