½cupgreek yoghurtyou can sub for sour cream if you prefer
¼cupmayonnaiseI used kewpie for this, but it can be any mayonnaise
1 cupbasil leavesroughly torn
2spring onionsthinly sliced
½ cuppine nuts
First peel and chop the potatoes into even cubes, I do 2.5cms.
Cook the potatoes. I do this in the microwave for 12 minutes. You can also steam them or boil them. Cool them, either by running under cold water, or placing in the fridge.
Place the pine nuts on a baking tray and place into a hot oven (200 degrees celsius or 392 F) for 5-10 minutes. Keep an eye on them as they will colour quickly. You could also do this step in a frypan.
Place the basil, spring onions, mayonnaise and sour cream in a large bowl.
Add the potatoes and mix well.
Refrigerate until serving.
This potato salad can be made up to 24 hours before.The potatoes are cooked when they are bite through, we don't want to make mash!