Ingredients
Keeps for up to 3 days in the fridge
- 750g Jersey royal potatoes (or any baby salad potato)
- 4 spring onions
- 3 cloves of garlic
- 30g fresh basil
- Small handful of fresh parsley
- 2 tbsp olive oil
- 1-2 tbsp Greek yoghurt
- Flakey sea salt
Method
- Cut the potatoes into quarters and place into a deep saucepan with the garlic
- Cover with water and generously season with salt so it tastes like the sea
- Bring to a rolling boil, and turn down to a simmer for around 10-15 minutes until tender
- Remove the garlic
- In a bowl, mix together the spring onions, chopped basil and parsley, with a pinch of salt and pepper
- Add in the olive oil and yoghurt, mixing to combine
- Drain the potatoes and while still warm, tip into the herb mix. Toss evenly to coat and allow the herbs to wilt from the heat.
- Add more oil/yoghurt as needed.