Plenty: Vibrant Recipes from London's Ottolenghi
Royal Potato Salad
Page 20
| Course Type: Salads
(2 reviews)
Tags:
Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|---|---|---|
| 15 | quail's eggs | ||
| 1 cup | petite peas (frozen) | ||
| 1 3/4 # | new potatoes | ||
| 1 cup | basil leaves | ||
| 1/3 cup | pine nuts | ||
| 1/2 | grated Parmesan | 2 ounces | |
| 2 cloves | garlic | ||
| 1 cup | olive oil | ||
| 1/2 t | white wine vinegar | ||
| 1/2 cup + more for garnish | parsley leaves (flat leaf) | ||
| 1 bunch | sorrel or mint leaves | ||
| s & p |
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