After I tasted this deliciously herby, vegetable-driven potato salad, all I wanted to do was top it with an array of jammy soft boiled eggs! Whether you make this dish for the ultimate Sunday spring brunch spread, or hold the egg and feature it along side your Easter dinner entrees, this Spring potato salad will be a definite crowd pleaser. A simple basil pesto that has a touch of yogurt to round out the texture, the sweetness of sugar snap peas, and all the fresh herbs make for an exciting renewal of your standard potato salad. I held back on "making it rain" a few extra Parm shavings, but don't be shy and garnish this with all the grated cheese and fresh herbs you would like! Serves 6-8 as a side.
INGREDIENTS:
2lbs small red potatoes
8oz. sugar snap peas
2 cups fresh basil leaves, packed, plus 8-10 leaves for garnish
1 garlic clove
1 lemon, zested and juiced
1/4 cup finely grated Parmigiano Reggiano
1/4 tsp red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup plain yogurt
salt and pepper
handful fresh parsley leaves, for garnish
INSTRUCTIONS:
Fill a large pot with water and place over high heat. Once the water has come to a boil, season the water with salt and gently toss in the whole potatoes. Meanwhile prepare an ice bath for your snap peas.
Boil for about 15-20 minutes, or until potatoes are just cooked through and fork-tender. Keeping the water on the heat, use a strainer or slotted spoon to remove the potatoes. Set aside to cool, and add your snap peas to the boiling water.
Cook the snap peas in the water, about 5-7 minutes, until bright green and cooked through. Transfer the snap peas to the ice bath to immediately stop the cooking, and preserve that vibrant green color.
While the vegetables are cooling, prepare the dressing. Using an immersion blender and a tall sided mixing bowl or a food processor, combine the 2 cups basil leaves, garlic, lemon zest and juice, grated cheese, red pepper flakes, olive oil, and half of the yogurt.
Pulse the ingredients together until a pesto-like consistency forms, season with salt and pepper, and continue to purée until fully blended. Stir in the remaining yogurt, taste for seasoning, and place in the fridge to cool for about 15-20 minutes or until ready to combine with the veggies.
Finish preparing the vegetables: once cooled, cut the potatoes in half and add to a large mixing bowl. Drain, dry, and trim the ends of the snap peas, then cut in half and add to the potatoes. Season with salt and pepper.
Using a spatula, fold in the creamy basil pesto dressing and most of the parsley leaves, gently tossing to coat all the veggies. Taste for seasoning, transfer the salad to a serving dish, garnish with the remaining parsley and basil, and shave a few extra Parm shavings on top, if you like. Serve immediately!