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No-Mayo Herby Potato Salad
Tender new potatoes, still warm from the pot, soak up a vibrant green dressing in this lighter take on a summer classic. You won't find any heavy mayonnaise here. Instead, a sharp blend of blanched basil, fresh parsley, garlic, and olive oil coats the potatoes with bright, herbaceous flavor. It's a refreshing side that holds up beautifully at outdoor gatherings, and the garlicky vinaigrette only gets better as it sits.
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. Blanching the basil first keeps the dressing bright green. 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 so the dressing clings better. 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.
Notes
- Storage: Keeps in the fridge for up to 2 days in an airtight container.
- Make ahead: You can blend the basil oil up to a day in advance and store it in the fridge.
- Tip: Tossing the potatoes while they're still warm helps them absorb the vinaigrette.