A bowl of herby potato salad

Herby potato salad

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Prep: 10 mins Cook: 30 mins

Easy

Serves 8 - 10

Try this potato salad at a barbecue for a different take on a classic summer salad. This delicious recipe instead features basil, parsley and garlic

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving (10)

  • kcal168
  • fat10g
  • saturates2g
  • carbs15g
  • sugars1g
  • fibre3g
  • protein3g
  • salt0.2g
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Ingredients

  • 1 large bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 large bunch parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1kg new potatoes, larger potatoes halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp white wine vinegar
  • 1 small garlic clove

Method

  1. Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.

  2. Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.

  3. Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.

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