AuthorJanella
Add the vinegar to the pesto. Set aside.
Boil the potatoes until soft but not squashy, then drain into a colander and shake off any excess water. Tip into a bowl and, while still hot, pour on the pesto dressing, reserving 1 tablespoon. Mix gently, crushing the spuds a little as you mix, then add the broad beans and gently toss. Carefully spoon onto a platter then garnish with the eggs, almonds and mint, then drizzle with the rest of the pesto and serve.
Ingredients
Directions
Add the vinegar to the pesto. Set aside.
Boil the potatoes until soft but not squashy, then drain into a colander and shake off any excess water. Tip into a bowl and, while still hot, pour on the pesto dressing, reserving 1 tablespoon. Mix gently, crushing the spuds a little as you mix, then add the broad beans and gently toss. Carefully spoon onto a platter then garnish with the eggs, almonds and mint, then drizzle with the rest of the pesto and serve.
