Herby New Potato Salad

A festive food idea

A chilled potato salad with green herb dressing and crunchy celery, suited to a summer barbecue Christmas.

Ingredients

• 750g baby new potatoes, scrubbed
• 1 tsp salt for cooking water
• ¼ cup parsley leaves
• ¼ cup basil leaves
• 1 garlic clove, crushed
• ½ cup commercially prepared mayonnaise
• 2 Tbsp lemon juice
• 2 celery sticks, finely sliced
• 1 Tbsp chopped chives
• ¼ tsp black pepper

Method

1. Halve larger potatoes so pieces are similar. Cover with cold water, add salt and bring to a boil. Simmer until a knife enters easily, about 10–15 minutes after boiling.
2. Drain thoroughly. Spread in a shallow container, let heavy steam escape briefly, then refrigerate promptly to cool.
3. Blend parsley, basil, garlic, mayonnaise and lemon juice until green and smooth.
4. Once potatoes are cold, fold through dressing and celery. Add pepper and scatter chives on top. Keep refrigerated until serving.

Useful tips

• This version omits the source’s bacon.
• Commercial mayonnaise avoids the added raw-egg handling of homemade mayonnaise.

Safety and storage

Chill promptly within two hours. Eat refrigerated cooked potato salad within two days. Wash herbs and celery.

Allergens: Egg; check mayonnaise label; Check mayonnaise for mustard and other allergens

Research draft — kitchen testing recommended