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Herbalicious BBQ Potato Salad

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients 

  • 700 g baby potatoes, halved, skin-on
  • 2 spring onions, chopped (plus 1 tbsp extra for garnish)
  • 3 cucumbers, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, finely chopped

Dressing

  • ½ cup Greek yoghurt
  • ⅓ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 lemon, juiced
  • ½ tsp paprika
  • salt and freshly ground black pepper, to taste
  • ¼ tsp red chilli flakes, optional

Instructions

  • Preheat the oven to 200°C.
  • Place the potatoes in a large pot, add cold water (not pre-heated), and place on high heat. Once the water boils, cook for an additional 6 minutes to par-boil. Ensure the potatoes remain firm and not fully cooked.
  • Drain the potatoes, season with salt and pepper, and lightly coat with flour for a crispy texture.
  • Preheat the baking pan, drizzle a mix of vegetable and olive oil onto a large baking tray and heat in the oven for 2 minutes. The tray should be large enough to hold the potatoes in a single layer. Remove from the oven, add the potatoes, and toss to coat in the oil.
  • Roast the potatoes in the oven at 200°C for about 45 minutes, until golden brown.
  • While the potatoes roast, heat a little oil in a pan over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until caramelised and crispy. Set aside.
  • In a large mixing bowl, whisk together the mayonnaise, yoghurt, mustard, garlic, lemon juice, maple syrup, rice vinegar, salt and pepper until smooth. Add the roasted potatoes, spring onions, cucumbers, dill, parsley, mint, chilli flakes (optional) and caramelised onions; gently mix until combined.
  • Serve on a platter and enjoy a delicious side for BBQ season!