Baby Potato Salad

• 1 kg baby potatoes, small
• 150 g peas
• 6 small eggs
• Fresh herbs
• such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each)
• 70 g pine nuts
• 70 g parmesan cheese, grated
• 2 garlic cloves, crushed
• 200 ml olive oil, extra virgin
• lemon juice (one large lemon)
• sea salt and freshly ground black pepper

1. Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
2. Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
3. Blanch the peas in boiling water, and cool.
4. Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
5. Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.

baby potatoes, peas, eggs, fresh herbs, basil, nuts, parmesan cheese, garlic, olive oil, lemon juice, salt

Taken from www.food.com/recipe/baby-potato-salad-444436 (may not work)