Herby Potato Salad

A crowd-pleasing potato salad packed with fresh herbs. Serves 8, and it's fine if made the day before.

Ingredients

• 1 kg potatoes – preferably Pontiac or Desiree
• 2 eggs
• 1/2 cup mayonnaise
• Pinch sea salt and freshly ground black pepper
• 4 green shallots, finely sliced
• 2 celery stalks, finely sliced
• 10 chives, chopped
• 1/4 cup mint leaves, chopped finely

Method

• Cut potatoes into 4cm cubes.
• Put the potatoes and eggs in cold water, cover and bring to the boil.
• When the water has been boiling for ten minutes, remove the eggs and check if the potatoes are cooked. If not, continue cooking uncovered until the potato is just tender.
• Drain the potato, peel the eggs and grate the eggs into a serving bowl.
• Add the still-warm potato, mayonnaise, salt, pepper, shallots, celery, chives and mint.
• Gently stir to mix and serve. This is fine if made the day before.

Gut tip: Potatoes cooked and then cooled (like when made the day before) develop resistant starch, which feeds your good gut bacteria.