Royal potato salad

Name: Royal potato salad
Yield: Serves 4–6
Ingredients: 60 g Parmesan, grated; 2 garlic cloves, crushed; 200 ml olive oil; ½ tsp white wine vinegar; bunch of sorrel (or mint) leaves, finely shredded; salt and black pepper; 20 g parsley leaves, plus a little extra chopped to garnish; 60 g pine nuts; 800 g Jersey Royals (or new potatoes), washed but not scrubbed; 20 g basil leaves; 150 g petit pois peas (frozen); 15 quail’s eggs

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Jersey Royals are at their peak in spring and early summer, which is just as well since they make a stunning picnic salad. This one is a poshed-up version of the ordinary spud salad and it’s just as satisfying.

Ingredients

15 quail’s eggs
150 g petit pois peas (frozen)
800 g

Side dish
Spring
Gluten-free
Vegetarian
Summer

Method

Place the quail’s eggs in a saucepan, cover with cold water and bring to the boil. Simmer for between 30 seconds (semi-soft) and 2 minutes (hard-boiled), depending on how you like them cooked. Refresh in cold water, then peel.

Blanch the peas in boiling water for 30 seconds, then drain and refresh. Set aside.

In a separate pan of boiling water, cook the potatoes for 15–20 minute