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POTATO SALAD WITH WALNUTS

Recipe from ‘Nuts’ by Avner Laskin
A special light variation of the classic picnic favorite. You'll never have to worry about leftovers.
Serves 4
 

INGREDIENTS

• 1 1/2 pounds potatoes, scrubbed and quartered
• 10 cups water
• 1 tablespoon coarse salt
• 1 tablespoon fresh basil
• 2 tablespoons parsley
• 1 clove garlic
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/3 cup olive oil
• 1/2 cup walnuts, ground
• 1/2 cup pickled red pepper, cut into strips
 

PREPARATION

1. Place the potatoes, water, and salt in a large pot, and bring to a boil over medium heat.

2. Reduce heat and cook until the potatoes are soft.

3. While the potatoes are cooking, place the basil, parsley, garlic, salt, pepper, and half the olive oil in a food processor with a metal blade. Process until the mixture is smooth and creamy.

4. Gradually add the remaining olive oil while processing, until the oil is absorbed by the other ingredients.

5. Transfer the mixture to a large bowl, and add the walnuts and pepper. Set aside.

6. When the potatoes are cooked, drain and transfer to the bowl with the dressing. Mix well and set aside for 1 hour.

7. After the salad has cooled, transfer to serving plates and serve, or refrigerate in an airtight container for up to 24 hours and serve at room temperature.