This is such a lovely and different way to make a potato salad, its rich in flavours and will be a winner at any BBQ table. I have used sunflower seeds instead of pine nuts to keep the costs down and personally l think it gives just as good a flavour.

Ingredients – serves 4-6

3 organic eggs
600g new potatoes, washed but not peeled 100g frozen peas
25g fresh basil leaves
25g parsley
55g sunflower seeds
2 garlic cloves, crushed
200ml organic olive oil
1 tbsp cider vinegar
60g Parmesan, grated finely


  1. Place the potatoes into a large saucepan of cold water, sprinkle with salt and cook until tender, drain and set aside.
  2. Cook the eggs in boiling water, semi soft to hard boiled, leave in cold water and then peel and set aside.
  3. Boil the kettle and pour over the peas, leave for 1 minute, drain and refresh in cold water.
  4. Meanwhile in a food processor blitz the garlic, sunflower seeds, parsley, basil, oil and vinegar,season with salt and pepper and pour into a large salad bowl.
  5. Place the potatoes, peas into the salad bowl and gently toss. Add the chopped eggs and sprinkle with extra parsley and grated Parmesan.

Note – it’s best to mix the dressing with warm potatoes as they absorb more of the flavours.

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