Anthony’s Amazing Potato Salad


Hello everyone,

Today I am going to treat you all to a guest post and recipe from my wonderful friend and fellow food-lover Anthony.

Here it is: A Most Amazing Potato Salad!

“I’m so happy to share this recipe with you all. I think there is nothing better than

potato salad, and we can do so many amazing things with potatoes these days.

For what it’s worth, I grew up on boring mash potatoes (definitely not Paris

mash) so inventing delicious potato based recipes is one of my passions. Of

course it’s easy: potatoes are ultimate comfort food. I hope you enjoy it!” – Anthony 


 (This will serve 4-6 as a side)

  • 4 eggs
  • 150gm frozen peas
  • 900gm new potatoes (or waxy potatoes from grocery store)
  • 60gm basil leaves
  • 20gm parsley
  • 60gm pine nuts
  • 60gm parmesan cheese (grated)
  • 2 garlic cloves
  • olive oil
  • ½ tsp white wine vinegar
  • salt and black pepper



  1. Boil the potatoes for about 15-20 minutes, until they are soft but not falling apart.
  2. While the potatoes are cooking, place the basil, parsley, pine nuts, parmesan, and garlic in a food processor and whiz until they become rough and granular. Add some olive oil and continue to blitz, but don’t make a paste; keep it rough. Put in the salad bowl.
  3. Blanch the peas for 60 seconds, drain, and put them in cold water.
  4. Drain the potatoes and add to the bowl with the pesto and vinegar and a drizzle more of olive oil. Add the peas and mix so that the peas and potatoes are slightly crushed.
  5. In boiling water, boil the eggs for 6 minutes. Once done, throw the eggs into a bowl so that they crack and run cold water over them.
  6. Season with a little salt and lots of pepper to taste.
  7. Cut the eggs in half and gently fold through the salad.
  8. Garnish with some chopped parsley.

Thank you Anthony for the fantastic recipe!

See you next time,

Bridget @ Hot Tea Travel & Thyme x

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