This potato salad is easy to make, great to take to work and oh so delicious. Perfect lunch if you ask me. Or why not serve it as a side when you are hosting a cookout?

Italian basil is not a standard herb in Cambodia. Here they have the Thai basil. After all those years living it still hasn't grown on me. There is something about the taste I don't quite like. But the good news, a friend of ours is growing heaps of the yummy Italian basil at home and he gave us some the other day.

It smells and tastes so good. If we only had strawberries I would make a strawberry basil smoothie on this lovely morning... but we can't have it all right. Already happy and excited for today's lunch. Made the potato salad yesterday and it is sitting in the fridge waiting to be eaten.

Furthermore, a little over a week and I'll be in Belgium where the strawberry season has started. Can't wait to go to the market and buy all my favorite non-Asian foods.

But hey let's talk potato salad now.

POTATO LUNCH SALAD WITH BASIL PARSLEY PESTO

INGREDIENTS (serves 2-3)

The basil parsley pesto

1 cup fresh Italian basil leaves
1 cup fresh parsley
1/3-1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
1/2 cup roasted cashew nuts
Sea salt and black pepper to taste

FYI: this makes more than you need. Leftover can be used to make a toast or pasta pesto... or more potato salad of course ;)

Potato salad

2-2.5 cups potatoes, chopped
1/3 cup spring onions, chopped
1.5 cup white cabbage, shredded
1 cup carrots, julienned
1 cup tomatoes, chopped

DIRECTIONS

Cook the potatoes in lightly salted water until fork tender. When ready drain and allow to cool completely.
While the potatoes are cooking, combine all pesto ingredients in a blender or food processor and blend until paste-like consistency. Set aside.
Add everything to a bowl and stir well to combine and serve. Enjoy straight away or store in a container for later. Can be kept in the fridge for up to 3 days.