The shorts have been swapped for jeans, the tee-shirts and flip-flops have been long packed away and the memories of running in the light evenings with the sun shining have been filled with dark rain soaked evening runs.
So summer has gone and the long nights are drawing in but before we replace our light evening meals with hot stodgy food lets have one more go at extending summer with this simple Pesto & Potato Salad.
If like me you are always cooking too much you can take most of the elements of this dish from leftovers and throw them all together to make a great looking salad. If you aren’t lucky enough to have all the ingredients all ready prepared or cooked that’s ok because if won’t take you long to make.
500g New potatoes
5 Eggs – Soft boiled
50g Pesto – http://custardorcream.com/2014/05/28/basil-mint-pesto-recipe/
Basil leaves – A few springs
Mint – A few springs
Salt & Pepper
Dry fry your pinenuts until brown. allow to cool.
Cut your potatoes in half lengthways (if you cut them now the skin won’t rip), place them in to cold water with a good pinch of water (Vegetable grown underground get cooked in cold water, vegetables above the ground go in to boiling water). Bring to the boil, once cooked drain water and run under cold water to chill down. place in a bowl.
Place your eggs in boiling water and cook until soft boiled (about 5-6 minutes). Remove from the stove drain water and cool down, peel and place to one side.Put your peas in to a bowl, boil the kettle and pour enough water on them to cover, leave for 2 minutes, drain and allow to cool. Add the peas and pinenuts to the bowl with the potatoes.
Mix in the pesto, add a few whole springs of mint and basil, season and serve in a bowl. Take your cold eggs, quarter them and place on top of the salad.