The new vegetarianLife and styleRoyal potato salad
A highbrow alternative to the common potato with mayonnaise. It is just as useful for making in advance and schlepping around. Serves four.
15 quail eggs
800g Jersey royals, cleaned but not scrubbed
20g basil leaves
20g parsley leaves, plus extra for garnishing
60g Parmesan, grated
60g pine nuts
2 cloves garlic, crushed
200ml olive oil
150g petit pois (blanched for 30 seconds and refreshed)
½ tsp white-wine vinegar
1 bunch sorrel (or mint) leaves, finely shredded
Salt and pepper
Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for 30 seconds (semi-soft) to two minutes (hard-boiled), according to taste. Refresh in cold water and peel.
Cook the potatoes for 15-20 minutes until soft but not falling apart. Meanwhile, put the basil, parsley, Parmesan, pine nuts and garlic in a food processor and blitz to a paste. Add the oil and pulse until you have a runny pesto.
As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. Mix well, even crush the potatoes slightly, so all the flavours mix. Taste and adjust the seasoning, being generous with the pepper. Cut the eggs in half and fold into the salad. Garnish with parsley.
· Yotam Ottolenghi is chef-patron of Ottolenghi, London.
Explore more on these topics- Life and style
- The new vegetarian
- Food
- Vegetarian food and drink
- Side dishes
- Salad
- Main course
- Starter
- recipes
ncG1vNJzZmivp6x7tbTEoKyaqpSerq96wqikaKSZm7KiusOsq7KklWR%2FcXyWaJipql9nfnCyzqibmqaUmb%2BquspnqZ6bmaWytA%3D%3D