Summer Special: Luxury Potato Salad

In spring and summer there is a new harvest of small potatoes. These are always very tasteful, and I love to use them in salads. Potato salad is one of my favorite salads to make, but I don't make it that often. While my go to potato salad is the Japanese potato salad, I tried this new recipe a few months ago. It is different because it doesn't use mayonnaise, but therefore also a tad more healthy.

Luxury Potato Salad (serves 4)
- 4 eggs
- 800 gr mini potatoes
- 150 gr frozen peas
- 100 gr sugar snaps
- 20 gr fresh basil, chopped
- 20 gr fresh parsley, chopped
- 60 gr Parmasan cheese
- 60 gr pine nuts
- 2 cloves of garlic, chopped
- 200 ml olive oil
- 0.5 tsp white wine vinegar
- salt and black pepper

Boil potatoes and the eggs. Steam the sugar snaps. Pour some boiling water over the frozen peas, leave them for about 30 seconds, then drain.
Add cheese, basil, parsley, garlic and pine nuts to a food processor until you have a paste. Add the olive oil and pulse until you have a pesto. Pout into a large bowl.
Drain the potatoes and cut them in half as soon as you can handle them (they absorb flavours better while warm). Add them to the bowl with the pesto together with peas, sugar snaps, and vinegar. Mix everything well. Taste and add salt and pepper if needed. Lastly, cut the eggs and add those to the salad.

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