Herb Potato Salad with Egg and Grana Padano Pesto

Ingredients

• 600 g waxy potatoes
• Salt
• 4 eggs
• 2 red onions
• 2 cloves garlic
• 3 tbsp pine nuts (45 g)
• 0.5 bunch dill (10 g)
• 0.5 bunch chives (10 g)
• 0.5 bunch Parsley (10 g)
• 2 bunch basil (40 g)
• 8 tbsp olive oil
• 80 g Grana Padano (1 piece)
• Pepper

Instructions

1. 1.

   Wash potatoes and cover with salted water, bring to a boil, cover and cook for about 20 minutes, drain and let steam dry.

2. 2.

   Meanwhile, hard‑boil eggs in boiling water for 8 minutes. Drain and cool.

3. 3.

   Peel onions, halve them and slice into rings. Peel garlic cloves. Toast pine nuts in a hot pan without oil for 3 minutes over medium heat. Wash herbs and shake off excess moisture. Remove dill tips and set aside half. Slice chives into rounds and set aside as well.

4. 4.

   Combine parsley and basil leaves, dill tips, garlic, 4 tbsp olive oil, pine nuts and salt in a food processor. Process into pesto. Grate Grana Padano finely and fold 50 g with remaining olive oil into the pesto.

5. 5.

   Peel potatoes and eggs and slice them. Mix together with onions, pesto and chives in a bowl and season with salt and pepper. Garnish with leftover Grana Padano and dill tips before serving.