Royal Potato Salad
This creative, yet simple version of a classic potato salad come from the cookbook Plenty by Yotam Ottolenghi.
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Ingredients
- 15 quail eggs
- 1 cup shelled fava beans or peas
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- ⅓ cup pine nuts
- ½ parmesan cheese, grated
- 2 cloves garlic, peeled and crushed
- 1 cup extra virgin olive oil, or less to taste
- ½ cup red wine vinegar
- 1 bunch sorrel (or mint) leaves
- salt
- pepper
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