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Herbed Potato Salad

SERVES: 6 - 8

TOTAL TIME: 35 MINUTES

  • 2 kg kipfler potatoes

  • ½ cup olive oil

  • Zest of half a lemon

  • 3 cloves garlic

  • 1 bunch fresh dill, divided

  • 1 bunch fresh mint, divided

  • 3 cups loosely packed rocket, divided

  • 50 g walnuts

  • 70 g fetta

  • 1 avocado, stone and peel removed

  • Salt and pepper

  1. Place potatoes in a large saucepan, cover with water, add a couple of pinches of salt and cook over medium high heat until a knife easily cuts through the potatoes.

  2. Drain potatoes and leave to steam dry while you prepare the dressing.

  3. Blend olive oil, lemon zest, garlic, half the dill, half the mint, 2 cups of rocket, walnuts, fetta and avocado in a food processor until smooth. Season to taste.

  4. Place cooked potatoes on a serving plate and pour over dressing. Garnish with remaining herbs and rocket and serve.

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