750g baby potatoes
¾ cup Greek yogurt
2 tbsp mayonnaise
3–4 tbsp lemon juice
2 cloves garlic, minced
1 tbsp Dijon mustard
½ cup dill pickles, finely chopped
½ cup red onion, finely chopped
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 tbsp chives, chopped
Murray River Salt & cracked black pepper
Olive oil
1. Boil potatoes from cold start until fork tender. Smash, drizzle with olive oil, season generously and roast at 220°C until golden and crispy.
2. Mix yogurt, mayo, lemon, garlic, Dijon, pickles, onion and herbs in a large bowl.
3. Toss through the warm potatoes and finish with Murray River Salt and cracked pepper.
Yes! You can boil and roast the potatoes a day ahead and store them separately from the dressing. When you’re ready to serve, gently toss the potatoes through the dressing. For the best texture, the potatoes are most delicious when they’re still slightly warm and crispy.
Absolutely. You can replace the mayonnaise with extra Greek yogurt for a lighter version. The dressing will be a little tangier but still creamy and delicious.
53 in stock
83 in stock
15 in stock
53 in stock
83 in stock
15 in stock
