Spring Potato Salad With Pea + Mint Pistou

• 500 grams red baby potatoes, organic
• 150 grams peas, fresh or frozen
• 2 tablespoons extra virgin olive oil
• a bunch fresh basil
• 1/2 bunch fresh mint
• a pinch salt + black pepper

1. cook potatoes until fork-tender.rnbring a pot of salted water to a boil.rncarefully wash and halve the potatoes. if there are any bigger one, chop them into thirds. don't peel them - that's why you chose organic!rncook the potatoes until fork tender but still firm, about 15 to 20 minutes depending on the size.rndrain and let cool.
2. blend the pistou.rnblanch peas for 2 to 3 minutes in a bit of salted water. remove with a slotted spoon and transfer to a bender. set the cooking water aside.rnadd basil, mint and oil to the blender as well. run the machine for a few seconds. rnat this point you can add a bit of the cooking water to thin the sauce out, or leave it as is. blend for 30 seconds or until desired consistency is achieved. rntaste and adjust seasonings.
3. assemble and serve.rntransfer cooked potatoes to a serving dish, add the pistou and mix until everything is well coated. serve immediately.

peas, extra virgin olive oil, fresh basil, mint, salt

Taken from food52.com/recipes/76921-spring-potato-salad-with-pea-mint-pistou (may not work)