Royal Potato Salad
Cookbook
Page 20
Course: Salads
Ingredients:
- 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
Reviews
2 reviews,
average rating 4.0 / 5
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A delicious potato salad, helped greatly by the fact that all the herbs (parsley, basil and mint) were fresh-picked from my own plants. The mint gave the salad such a lovely brightness. I made two substitutions--a couple of chicken eggs instead of 15 quail eggs (not easily picked up at the neighborhood grocer) and walnuts instead of pine nuts.