Pesto Potato Salad with Egg

Ingredients

• 1.4 kg potatoes (firm, boiled)
• Salt
• 2 eggs (hard-boiled)
• 0.5 bunch Basil
• 0.5 bunch Parsley
• 2 tbsp pine nuts
• 1 tbsp pitted black or green olives (optional)
• 50 g Parmesan (freshly grated)
• 1 tbsp Lemon Juice
• 50 ml Vegetable broth
• 4 tbsp olive oil
• Salt
• sugar

Instructions

1. 1.

   Peel the potatoes, cut them into bite-sized pieces and cook in plenty of salted water for 20-30 minutes until tender.

2. 2.

   Peel the eggs and finely chop them.

3. 3.

   Coarsely chop the herbs for the dressing.

4. 4.

   Add all ingredients except oil, salt, and sugar to a blender and puree. While blending, pour in the oil. Season with salt and lemon juice.

5. 5.

   Drain the potatoes, let them dry slightly, then mix with the pesto dressing. Transfer to serving bowls, sprinkle the chopped eggs on top, and season with a little salt and pepper. Serve immediately.