Salsa Verde Potato Salad - cooking recipe

Ingredients

1 kg baby new potato, washed halved, skin on
1 cup whole egg mayonnaise
1/4 cup chopped dill leaves
1/4 cup chopped basil leaves
1/4 cup chopped parsley
1 lemon, grated rind and juice
2 tablespoons baby capers
2 tablespoons chopped baby dill pickles
1/2 red onion, finely chopped
1 garlic clove, crushed

Preparation

Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
Add half the mayo mixture to the warm potatoes and set aside to cool.
When you are ready to serve, add remaining mixture and toss to coat.