New Potato and eggs salad with dill pesto

This salad it’s a celebration of some of the most beautiful and simplest summer ingredients. Delicious baby potatoes mixed with asparagus, topped with eggs and drizzled with a dill pesto makes this a perfect main course during those hot summer days and acts as a great bbq side dish. Feel free to add any other ingredients – from fresh tomatoes to salad leaves – any option is equally tasty.

New Potato and eggs salad with dill pesto

(serves 3)

For the salad :

  • 450 g of baby potatoes
  • 500 g asparagus
  • 2 tbsp olive oil
  • 2 eggs
  • 10 g parmesan cheese , shaved
  •  20 g spring onion

For the dill pesto :

  • 25 g pine nuts
  • 40 g dill
  • 10 g parmesan cheese,
  • 25 ml olive oil
  • 1 garlic clove
  • salt, pepper


  1. Preheat the oven to 220˚C.
  2. Wash the asparagus together with baby potatoes.
  3. Dry the vegetables with a kitchen towel, toss with the olive oil and salt. Mix well to make sure they all have a good coating of the oil.
  4. Arrange the potatoes on a baking sheet and bake for 20 minutes, add the asparagus and bake for another 10 minutes.
  5. Boil the eggs for around 7 minutes.
  6. Heat a small frying pan over a high heat and toast the pine nuts until golden.
  7. Add all of the pesto ingredients into the food processor’s bowl and pulse until you have a slightly chunky mixture. Season with salt and pepper.
  8. When the vegetables are ready, mix them with a tablespoon of pesto.
  9. Arrange the vegetables on a serving plate, top with the quartered eggs, shaved parmesan cheese ,chopped spring onion and drizzle with more pesto.

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