A perfect side dish for spring & summer! This herby potato salad is vibrant, zesty & creamy, packed with nutrients & antioxidants from fresh herbs. To make it even greener, you could add spinach or kale to the dressing, or toss in some lightly steamed broccolini.

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 6-8 side serves | time: 10 mins

Ingredients:

• 1kg baby white potatoes, boiled & cooled
• 150g green beans, blanched
• 1 small fennel, shaved
• 3-4 Big Boys eggs, soft boiled
• ½ cup Gevity Rx bone broth mayo
• ½ cup dill
• 1 cup basil
• ¼ cup chives
• 1 clove garlic
• ½ lemon, juiced
• Salt

Method:

1. In a high-speed blender, blend Gevity mayo, fresh herbs, garlic, lemon & salt until smooth & combined. Set aside.
2. In a large bowl, add cooked & cooled potatoes, blanched beans & fennel. Add half the dressing & gently stir until all ingredients are coated. Add more dressing to your liking. Top with halved boiled eggs. Season to taste.