Royal potato salad with pesto Recipes
Royal potato salad with pesto
Cooking Time: Up to 15 mins
Serves: 4 
Ingredients
1 x jar Sacla' Wild Garlic Pesto
15 quail's eggs
150g Petit pois peas (frozen)
800g Jersey Royal potatoes
Handful of fresh mint leaves, chopped
Salt & black Pepper
Instructions
Boil the quail's eggs for 1-2 minutes depending on how you like them. Refresh in cold water and then peel.
Blanch the peas in boiling water for 30 seconds then drain and refresh. Set aside.
In a seperate pan of boiling water, cook the potatoes for 15-20 minutes until they are soft. Drain and cut in two as soon as you can handle them (they will absorb more flavour when hot). Transfer into a large bowl and toss with 2 tbsp of Wild garlic pesto and the peas. Mix well, even crushing the potatoes slightly so all the flavours mix. Taste and adjust the seasoning; be generous with pepper.
Cut the eggs in half and gently fold into the salad. Garnish with chopped mint leaves.
