Potato Salad



  • 1kg Kestrel potatoes, quartered
  • 3 punnets cherry tomatoes
  • 1 bunch of dill, coarsely chopped
  • 1 bunch of flat leaf parsley, coarsely chopped
  • 3/4 cup extra virgin olive oil
  • 1 clove of garlic
  • Sea salt and freshly ground black pepper


  1. Boil quartered potatoes in salted water. Cook till tender then drain.
  2. Place cherry tomatoes, extra virgin olive oil, garlic, salt and pepper in a roasting tray.
  3. Cook on the BBQ lid down for 15mins high heat or in an oven 200c until the tomatoes have collapsed.
  4. Tip roast tomatoes and roasting juices over the potatoes.
  5. Add chopped herbs and toss.
  6. Season generously with pepper and serve.


Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner


Ingredients for Potato Salad

Dill (bunch)

$2.99 ea

G Grinder Black Pepper 50g

$3.49 ea

Garlic (head)

$1.87 ea

Murray River Salt Box 250g

$9.49 ea

Murray River Salt Pouch 150g

$6.99 ea

Parsley Curly (bunch)

$3.49 ea

Potatoes Baby Kestrel (500g)

$2.49 ea

Potatoes Kestrel (2kg bag)

$4.49 ea

Potatoes Kestrel (min 1kg bag)

$3.99 ea

Tomatoes Cherry (punnet)

$2.99 ea