Herby potato salad

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 168
  • fat 10g
  • saturates 2g
  • carbs 15g
  • sugars 1g
  • fibre 3g
  • protein 3g
  • salt 0.2g


  • 1 large bunch basil
  • 1 large bunch parsley
  • 1kg new potatoes, larger potatoes halved
  • 2 tbsp white wine vinegar
  • 1 small garlic clove


  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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