Best Potato Salad ever


  • 1kg small new Potatoes

  • Salt

  • 3 tbsp Pine Nuts

  • 1 cup Pesto Mayonaise (see below)

  • Fresh Basil to Garnish

  • Pesto mayonnaise

  • 3 Egg yolks

  • 1 tsp Dijon mustard

  • 1 Tbsp White Wine Vinegar

  • 2-3 medium Cloves garlic

  • 375ml (1 1/2 cup) Extra Virgin light Olive Oil

  • 1/2 bunch fresh Basil

  • 3 tbsp. chopped rocket or parsley

  • 1/4 cup grated Parmesan


  • 1.

    Chop new potatoes into quarters place into water and bring boil, reduce to simmer for 20mins.

  • 2.

    Place Egg yolks in blender with mustard, vinegar and chopped garlic until smooth.

  • 3.

    Slowly add oil in a fine stream, while blending the mayonnaise will thicken.

  • 4.

    Now add Basil and Parsley, salt and pepper.

  • 5.

    Add parmesan and blend again.

  • 6.

    Mayonnaise may be stored in a jar and refrigerated.

  • 7.

    To serve fold mayonnaise through warm Potatoes and finish with toasted Pine Nuts and a few fresh Basil leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1458kj
  • Fat Total 139g
  • Saturated Fat 21g
  • Protein 10g
  • Carbohydrate 46g
  • Sugar 2g
  • Sodium 1006mg

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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If the Pesto Mayonnaise is a little strong, mix with half a cup light sour cream then toss through potatoes.

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