Chop new potatoes into quarters place into water and bring boil, reduce to simmer for 20mins.
Place Egg yolks in blender with mustard, vinegar and chopped garlic until smooth.
Slowly add oil in a fine stream, while blending the mayonnaise will thicken.
Now add Basil and Parsley, salt and pepper.
Add parmesan and blend again.
Mayonnaise may be stored in a jar and refrigerated.
To serve fold mayonnaise through warm Potatoes and finish with toasted Pine Nuts and a few fresh Basil leaves.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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