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Herby Potato Salad

with Vegetable Broth Garden Veggie
Gluten Free Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
8-12
ready-in
45 minutes
Herby Potato Salad

This Herby Potato Salad is dressed in Christmas colours - zesty herb mayo made with basil, parsley, parmesan, and a boost of Vegetable Broth for extra depth and nutrition, and finished with creamy mayo and crunchy almonds. This salad is a refreshing twist on a classic that’s as nourishing as it is delicious.



Nutrition Information (per serve):
Protein: 7g
Carbohydrates: 28g
Fat: 14g

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
View in metric
  • 4.4lb baby new potatoes, cut in half
  • 2 tbsp toasted slivered almonds (for topping)
  • Small herby leaves (for topping) 

Herb mayo

  • Bunch of basil, leaves picked
  • Bunch of parsley, leaves picked
  • ½ cup olive oil
  • 2 garlic cloves
  • ½ cup toasted slivered almonds 
  • ½ tsp salt
  • 2 tbsp Vegetable Broth Garden Veggie
  • Juice of 1 lemon
  • 4 tbsp whole egg mayo
  1. Add cold water to a large pot and season well with salt (should taste like the sea). Add all the new potatoes.
  2. Boil for 20 mins or until fork tender, then drain well and set aside for 10 mins to cool slightly.
  3. To make your herb mayo, chop your herbs as fine as you like. Add all of the herb mayo ingredients and stir to combine.
  4. Add the potatoes to the bowl and toss gently to coat all over. 
  5. Top with small herb leaves and toasted slivered almonds and serve. Alternatively refrigerate until serving.