Karen Dudley

Royal Potato Salad

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
top 1000A Week in the Kitchen
A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Sweet basil has been known as the herb of royalty. Essentially this is a Pesto Potato Salad but it does look regal somehow with its bright green peas and softly boiled eggs.

Ingredients

  • 4 medium eggs
  • 200 g frozen baby peas (petit pois)
  • 1½ kg

Method

In a small pot of water, boil the eggs for 4 minutes and set aside. Bring a large pot of water to the boil and blanche the peas for 1 minute. Remove the peas from the water with a large slotted spoon and refresh with cold water. Set aside in their colander.

Boil the potatoes whole in the pot of water until cooked, about 30–40 minutes.

In a food processor, combine the basil, pars