Een wandeling in de buurt waar mijn kookschool/Italiaanse catering zich bevindt: het Hoofddorppleinbuurt in Amsterdam Zuid, met mijn lievelingswinkels. ๐
Mijn Snapchat account is nicolettacooks
๐ฑ Wild garlic and almond pesto (see previous reel) is delicious when eaten โas isโ, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. Itโs both filling and satisfying.
๐ฑ To make the dressing Iโve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.
๐ผ๐๐ ๐๐๐ ๐ก๐ ๐ฅ๐๐ฅ๐ ๐ค๐๐๐๐ ๐จ๐๐ฅ๐ ๐จ๐๐๐ ๐๐๐ฃ๐๐๐ ๐ก๐๐ค๐ฅ๐ ๐๐ฃ๐๐ค๐ค๐๐๐
6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves
Cut potatoes and eggs in chunks.
Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.
Chop the parsley leaves.
Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.
Great with good bread.
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