Boil the potatoes until just cooked but still firm. Drain and allow to cool to warm, then peel. Cut the potatoes into halves or quarters.
While the potatoes are cooling, grate the courgettes on the large-hole grater. Squeeze out any excess moisture with your hands. Sauté the courgettes in the oil until light gold and remove from the heat.
Stir in the mayonnaise, courgettes, herbs and pine nuts into the potatoes. Season with salt and pepper to taste. Allow to stand for 15 minutes before serving.
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