Summary

Ingredients

• 1 kg potato (s), small new ones
• 1 bunch parsley, smooth
• Parsley, to decorate
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 4 tablespoon lemon juice
• 8 tablespoon olive oil
• 3 tablespoon pine nuts, toasted
• Black pepper from the mill
• Sea salt, coarse

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Instructions

1. Wash and brush the potatoes and cook them in salted water, or even better in the potato steamer, and let them cool so that they are still lukewarm.
2. In the meantime, coarsely chop the parsley and then process it together with the garlic, cumin, salt, pepper, lemon juice and olive oil with a hand blender or in a lightning chopper to make a paste.
3. Cut the peeled potatoes into quarters and mix carefully with the pesto in a large bowl.
4. Before serving, sprinkle with the roasted pine nuts, the plucked parsley and coarse sea salt. Incidentally, the salad tastes better if you let it steep for about 20-30 minutes before serving.
5. Goes well with grilled lamb or beef steak.
6. Tip: If you want to emphasize the pine nut aroma, you can refine the salad with a little pine nut oil at the end.