Baby Potato Salad Recipe

Name: Baby Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg baby potatoes, small; 150 g peas; 6 small eggs; Fresh herbs; such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each); 70 g pine nuts; 70 g parmesan cheese, grated; 2 garlic cloves, crushed; 200 ml olive oil, extra virgin; lemon juice (one large lemon); sea salt and freshly ground black pepper

Servings: persons

1 kg baby potatoes, small
150 g peas
6 small eggs
Fresh herbs
such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each)
70 g pine nuts
70 g parmesan cheese, grated
2 garlic cloves, crushed
200 ml olive oil, extra virgin
lemon juice (one large lemon)
sea salt and freshly ground black pepper

1
Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
2
Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
3
Blanch the peas in boiling water, and cool.
4
Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
5
Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg baby potatoes, small, 150 g peas, 6 small eggs, Fresh herbs, and more.

Yes, Baby Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Potato Salad

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