Herby Potato Salad
A perfect side dish for spring & summer! This herby potato salad is vibrant, zesty & creamy, packed with nutrients & antioxidants from fresh herbs. To make it even greener, you could add spinach or kale to the dressing, or toss in some lightly steamed broccolini.
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 6-8 side serves | time: 10 mins
Ingredients:
- 1kg baby white potatoes, boiled & cooled
- 150g green beans, blanched
- 1 small fennel, shaved
- 3-4 Big Boys eggs, soft boiled
- ½ cup Gevity Rx bone broth mayo
- ½ cup dill
- 1 cup basil
- ¼ cup chives
- 1 clove garlic
- ½ lemon, juiced
- Salt
Method:
- In a high-speed blender, blend Gevity mayo, fresh herbs, garlic, lemon & salt until smooth & combined. Set aside.
- In a large bowl, add cooked & cooled potatoes, blanched beans & fennel. Add half the dressing & gently stir until all ingredients are coated. Add more dressing to your liking. Top with halved boiled eggs. Season to taste.
