Ottolenghi Potato Salad

1. Peel the potatoes, place them in a large bowl, cover with cold water. Add about 1/2 tablespoon salt, stir, and let sit for at least 15 minutes (this will prevent the potatoes from falling apart once cooked.) Discard salted water, place the potatoes in a large pot and cook in boiling water for about 15 minutes, until a knife can be inserted all the way through. Drain, let cool.

2. In the meantime, hard-boil the eggs in boiling water (about 10 minutes), then let cool. Cook the frozen peas in boiling water for just a few minutes, until they are just cooked but still firm and bright green (about 5 minutes). Drain and let cool.

3. While the potatoes, eggs and peas are cooking, mix the herbs, Parmesan and pine nuts in a food processor, until you obtain a smooth paste. If it is too thick, add a bit of olive oil while you are processing. Season with salt and pepper.

4. Once the vegetables and eggs have cooled down, cut the potatoes into large chunks, cut the eggs into quarters. Place the potatoes, peas and eggs in a large salad bowl. Add the pesto, and stir delicately. Serve immediately or refrigerate before serving.

Source: Ottolenghi.