Potato salad with parsley-lemon pesto and pine nuts

Ingredients for 4 servings:

• 1 kg potatoes, small new
• 1 bunch parsley, flat
• Parsley, for decoration
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp sea salt
• 4 tbsp lemon juice
• 8 tbsp olive oil
• 3 tbsp pine nuts, roasted
• black pepper, freshly ground
• Sea salt, coarse

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

a Mediterranean variation of the classic

Wash and brush the potatoes, then cook in salted water, or better yet, in a potato steamer. Let them cool until just lukewarm. Meanwhile, roughly chop the parsley bunch and then puree it with the garlic, cumin, salt, pepper, lemon juice, and olive oil using a hand blender or a food processor until a paste forms. Cut the potatoes, still with their skins, into quarters and carefully mix them with the pesto in a large bowl. Pluck the parsley leaves from the stems to decorate. Sprinkle with the toasted pine nuts, the torn parsley, and coarse sea salt before serving. The salad tastes even better if you let it sit for about 20-30 minutes before serving. It goes well with grilled lamb or beef steak. Tip: If you want to further enhance the pine nut flavor, you can refine the salad with a little pine nut oil at the end.