Baby Potato Salad - cooking recipe

Ingredients

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

Preparation

Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
Blanch the peas in boiling water, and cool.
Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
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.