Crispy Potato Salad

A favourite for barbecues or parties.


1 kg chat potatoes

2 tbl Pukara Estate Herb Extra Virgin Olive Oil

1 tsp Pukara Estate Pepper and Olive Smoked Salt

Quarter cup flat leaf parsley, finely chopped

2 tbl dill, finely chopped.

1 tbl Pukara Estate White Wine Liqueur Vinegar

3 tbl Pukara Estate Traditional Mayonnaise


Boil whole potatoes until soft. Add cooked potatoes to a fry pan with the Herb oil and Olive Smoked Salt. Fry until golden and crispy.

Add potatoes to a large serving bowl with parsley, dill, mayonnaise and white wine liqueur vinegar. Combine well and serve.