Warm Potato Salad with Soft-Boiled Eggs, Basil & Pesto
Crispy potatoes are tossed with herbs, soft-boiled eggs and Parmesan and accompanied by a fragrant basil pesto in this rustic take on the traditional potato salad.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 800 g mixed potatoes (yellow, red, purple if available)
- 4 large eggs
- 3 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried Italian herbs
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp grated Parmesan
- ½ cup fresh basil leaves
For the pesto dressing
- ½ cup fresh basil leaves
- ¼ cup grated Parmesan
- ¼ cup walnuts or pine nuts, toasted
- 1 small garlic clove
- ⅓ cup olive oil
- Juice of ½ lemon
- Pinch of salt
- Pinch of freshly ground black pepper
How do I make it?
- Add potatoes to a large saucepan of salted water and bring to a boil. Cook for 15 – 20 minutes, until tender but still holding their shape. Drain.
- Bring a small saucepan of water to a boil. Gently lower in the eggs and cook for 7 minutes for soft-boiled. Transfer immediately to iced water, then peel and cut eggs in half.
- Heat olive oil in a large frying pan. Add drained potatoes, garlic, herbs, salt and pepper and sauté for 6 - 8 minutes, or until the potatoes are crisp and golden on the outside.
- Transfer potatoes to a serving platter. Scatter over grated Parmesan and basil leaves and arrange soft-boiled eggs.
- Make the pesto in a food processor by blending basil, Parmesan, nuts, garlic, lemon juice, salt and pepper. While the motor is running drizzle in olive oil.
- Serve salad with pesto.
TOP TIPS
- Choose baby or smaller size potatoes for the best presentation on the plate.
- If you can’t find coloured potatoes, just use yellow potatoes.
- You can get some prep done in advance by boiling the potatoes the day before serving and storing in the fridge overnight ready to pan fry before serving.
