57-59 Club Garden Rd, Sheffield, S11 8BU

New potatoes are here! What better use for these beautiful tubers than a luxurious potato salad – this recipe courtesy of Ottolenghi (from Plenty). It calls for quail’s eggs but regular eggs would be fine (hard-boiled and chopped). Perfect for those socially distanced picnics and back garden gatherings.

Royal Potato Salad

Season: Summer

Ingredients

15 quail’s eggs or 3 or 4 hen’s eggs

150g petit pois (frozen)

800g new potatoes, washed

20g basil leaves

20g parsley leaves + extra for garnish

60g pine nuts

60g parmesan cheese, grated

2 garlic cloves, crushed

200ml olive oil

½ tsp white wine vinegar

Bunch of sorrel (or mint) leaves, finely shredded

Salt and black pepper

Method

Put the quail’s eggs in a saucepan, cover with cold water and bring to boil. Simmer for between 30 secs (semi-soft) and 2 mins (hard-boiled). Refresh in cold water then peel.

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

In a separate pan of boiling water, cook the potatoes for 15-20 mins or until 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 have a runny pesto. Pour into a large bowl.

Drain the potatoes, cut into two as soon as you can handle them (they absorb more flavour when hot). Add to the bowl and toss with the pesto, vinegar, sorrel and peas. Mix well, even crushing the spuds slightly, so all the flavours mix. Taste and adjust seasoning; be generous with pepper.

Cut the eggs in half (or chop up larger eggs) and gently fold into salad. Garnish with chopped parsley.

Previous Recipe