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Herby Potato Salad
A bright potato salad dressed in a fresh green herb oil offers a lighter take on a summer classic. It skips the heavy mayonnaise in favor of a sharp blend of basil, parsley, garlic, and olive oil. The tender new potatoes soak up the garlicky vinaigrette for a refreshing bite. It makes a perfect side dish for warm-weather picnics or backyard barbecues.
Ingredients
- 1 large bunch basil
- 1 large bunch parsley
- 1kg new potatoes, larger potatoes halved
- 100ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 small garlic clove
Instructions
- 1Bring a large pot of salted water to a boil. Submerge the basil for 30 seconds until wilted, then remove it with a slotted spoon and set it aside to cool. Add the new potatoes to the boiling water and cook until tender.
- 2Squeeze the excess water from the cooled basil. Transfer the basil to a blender along with the olive oil, white wine vinegar, garlic clove, and a generous pinch of salt and pepper. Blend the mixture until it forms a smooth, bright green oil.
- 3Drain the cooked potatoes and let them steam dry for a few minutes. Roughly chop the parsley and place it in a large serving bowl with the warm potatoes. Pour the basil oil over the top, season with salt and pepper, and toss well to coat.