Potato Chicken Salad with a Basil Parsley Mayonnaise

If you like Basil then you will like this salad. With the final seasoning check I sometimes add a bit of lemon juice, and I like small new potatoes best for this salad

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3  cups  shredded cooked chicken meat
• 2  cups  cooked potatoes, chopped
• 2  stalks  finely sliced celery
• 1⁄2 cup  finely chopped green onion
• 1⁄2 cup  firmly packed fresh basil, approx
• 1⁄4 cup fresh parsley
•  salt & freshly ground black pepper
• 2  tablespoons olive oil
• 2  tablespoons white wine vinegar
• 1  clove  chopped garlic
• 1⁄2 cup mayonnaise
• 15  cherry tomatoes, approx or 3  tomatoes, chopped
•  extra basil leaves, for serving (optional)

Directions

1. Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
2. Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
3. Blend in the oil and vinegar.
4. Put this in a small bowl and mix with the mayonnaise.
5. Pour this over the salad and mix it very well.
6. Cover the dish, leave in the fridge for at least 2 hours.
7. When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.