Salatada

Spring potato salad with pea + mint pistou

Delight in the freshness of spring with a vibrant potato salad featuring a revitalizing pea and mint pistou. Perfect for a light and flavorful meal.

Ingredients:

boil potatoes until easily pierced with a fork. start by boiling a pot of water with salt. Gently clean and cut the potatoes in half. For larger ones, cut them into thirds. Keeping the skins on is ideal if using organic potatoes. Boil the potatoes until they are easily pierced with a fork but still slightly firm, typically 15 to 20 minutes depending on their size. Drain and let them cool down.
prepare the pistou. briefly cook peas in salted water for 2 to 3 minutes. Use a slotted spoon to remove the peas and place them in a blender. Keep the cooking water to the side. Include basil, mint, and oil in the blender. Blend for a few seconds. To adjust the sauce's thickness, you can add some of the reserved cooking water. Blend for about 30 seconds until you reach the desired consistency. Taste and season to your liking.
put together and serve. place the boiled potatoes onto a serving dish, pour the pistou over them, and mix until all the potatoes are evenly coated. Serve promptly.

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