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.