1kg fresh, small to medium potatoes
12 black olives (I used dried ones)
basil, generous handful
3 tbsp grated Parmesan
3 tbsp pistachios, coarsely chopped
Extra virgin olive oil
Salt and freshly ground pepper
Lemon juice, about 1/2 a small lemon
Wash and scrub potatoes to remove dirt. Place them in a pot, season with a little salt and cover with cold water. When the water is boiling add your eggs to the pot and cook for exactly 7 minutes before plunging them into a glass of iced water. If you like the yolks to be hard, then cook them for longer.
While potatoes are cooking, roughly chop basil and transfer to a medium bowl. Add the parmesan and chopped pistachios. Slowly stir in extra virgin olive oil, until the dressing is thick but loose. Add salt, pepper and lemon juice to taste. Taste to ensure flavours are balanced and add extra Parmesan or pistachios if needed. Set aside.
When you can insert a fork into the potatoes they are ready; drain and allow to cool enough to handle. Peel off the skins and place potatoes in a large bowl. Pour dressing over them and stir gently so all the potatoes are nicely smothered. Remove the stones from the olives, peel and cut the eggs in half. Add them to the potatoes and stir very gently to cover them in the delicious herb dressing. Serve warm or at room temperature.