Healthy potato salad

• basil↗1large bunch
• parsley↗1large bunch
• new potatoes↗1kg kg

  larger potatoes halved

• extra virgin olive oil↗100ml ml
• white wine vinegar↗2 tbsp tbsp
• small garlic clove↗1

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.

2. 2

   Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.

3. 3

   Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.