How To Cook Potato Salad With Quail Eggs, Peas And Pesto Sauce - Recipe
Author: Leticia Celentano
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Potato salad with quail eggs, peas and pesto sauce". Delicious recipe.
Required products :
- 400 grams of potatoes
- 6 quail eggs
- 3 tablespoons peas (canned or pre-cooked)
- pepper
- left
For the pesto sauce:
- 75 milliliters of olive oil
- 30 grams of parmesan
- 30 grams of cedar nuts
- connection basil (fresh)
- 1/2 bunch parsley or to taste
- 2 cloves garlic
- left
Method of preparation :
Put basil and parsley (only their leaves, no stems) in a blender, add the garlic cloves, pine nuts and finely grated Parmesan. Turn on the appliance and break up the products, gradually pouring in the oil. Add salt to taste.
Boil the potatoes (whole and unpeeled), then peel them and cut into pieces of your preferred shape and size. Add the peas and pesto sauce, season with salt and pepper.
Boil the quail eggs for 3 minutes, cool and peel. Cut in half and put them next to the other products.
Serve the salad warm with a garnish of fresh basil leaves.
Enjoy your meal!
More on the topic:
- Boiled potatoes with butter, roasted peppers and savory
- Potato salad with bacon, green onions and fragrant dressing
- Potato salad with corn, tuna and avocado
- Potato salad with ham, corn and crab rolls
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