Potato Salad with Pesto Mayonnaise
|Small new potatoes||3 Pound (1.5 Kilogram)|
|Pine nuts||60 Milliliter (1/4 Cup)|
|Dijon mustard||1 Teaspoon (5 Milliliter)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Garlic||3 Clove (15 gm), peeled|
|Olive oil||375 Milliliter (1 1/2 Cups)|
|Fresh basil||125 Milliliter (1/2 Cup)|
|Fresh parsley||60 Milliliter (1/4 Cup)|
|Parmesan cheese||60 Milliliter (1/4 Cup)|
1 Wash and scrub the potatoes.
2 In a pan, bring salted water to a boil.
3 Cook the potatoes in boiling water until just tender, about 20 minutes.
4 Drain and cool.
5 To make Pesto Mayonnaise, in a blender or food processor jar, place egg yolks with mustard, vinegar and garlic.
6 Blend until smooth.
7 Gradually add the oil in a slow steady stream, blending constantly until a thick mayonnaise has formed.
8 Season well with salt and pepper.
9 Add basil and parsley and blend until smooth.
10 Add Parmesan cheese and blend until combined.
11 Gradually fold the prepared sauce through warm potatoes.
12 Transfer the mixture into a serving bowl.
13 In a dry frying pan, lightly toast pine nuts.
14 Sprinkle over the potato salad.
15 Garnish with fresh basil leaves and serve.