800 g baby red potatoes
¾ cup fresh parsley leaves
½ cup fresh basil leaves
2 tbsp white wine vinegar
¼ cup olive oil
2 tsp Dijon mustard
Salt and pepper
4 green spring onions, thinly sliced
75 g whole sweet and sour pickled cucumber, thickly sliced (see notes, below)
1 cup thinly sliced red cabbage (optional)
50 g rocket leaves, rinsed
3 hard boiled eggs, cooled, peeled and cut into wedges
- Boil potatoes until tender. Drain and allow to cool in cold water. Drain again. Cut in half, or quarters if large.
- Put parsley and basil in a food processor and process until finely chopped. Whisk vinegar, oil and mustard in a small bowl until smooth. Season. Add to processor with herbs and process until combined. Store in a sealed jar until ready to serve.
- Combine potatoes, onions, cucumbers, cabbage, rocket and eggs in a large bowl. Transfer to a container if taking to a picnic. Seal and refrigerate until ready to serve. Just before serving, add dressing and stir until combined.