Potato Chicken Salad with a Basil Parsley Mayonnaise

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. 1

   Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.

2. 2

   Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.

3. 3

   Blend in the oil and vinegar.

4. 4

   Put this in a small bowl and mix with the mayonnaise.

5. 5

   Pour this over the salad and mix it very well.

6. 6

   Cover the dish, leave in the fridge for at least 2 hours.

7. 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.