Spring Potato Salad With Pea + Mint Pistou

1. 1

   ["cook potatoes until fork-tender.

2. 2

   bring a pot of salted water to a boil.

3. 3

   carefully wash and halve the potatoes. if there are any bigger one, chop them into thirds. don't peel them - that's why you chose organic!

4. 4

   cook the potatoes until fork tender but still firm, about 15 to 20 minutes depending on the size.

5. 5

   drain and let cool.", "blend the pistou.

6. 6

   blanch peas for 2 to 3 minutes in a bit of salted water. remove with a slotted spoon and transfer to a bender. set the cooking water aside.

7. 7

   add basil, mint and oil to the blender as well. run the machine for a few seconds.

8. 8

   at this point you can add a bit of the cooking water to thin the sauce out, or leave it as is. blend for 30 seconds or until desired consistency is achieved.

9. 9

   taste and adjust seasonings.", "assemble and serve.

10. 10

    transfer cooked potatoes to a serving dish, add the pistou and mix until everything is well coated. serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.