Summer Potato Salad



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

    • Boil quartered potatoes in salty water (should taste like the ocean) and cook till tender then drain.
    • In a roasting tray add cherry tomatoes, olive oil, garlic, salt and pepper and roast in a 200 degree Celsius oven (or covered BBQ for 15 mins on high) until the tomatoes have collapsed. This will form your dressing.
    • Tip roasted tomatoes over the potatoes, add chopped herbs and toss.
    • Add a lot of freshly ground black cracked pepper and serve.

    Recipe thanks to Alex Kearns, Executive Chef Glebe Point Diner & Neutral Bay Dining.

    Ingredients for Summer Potato Salad

    Potatoes Kestrel (min 1kg bag)

    $3.99 ea

    Tomatoes Cherry (punnet)

    $2.99 ea

    Parsley Continental (bunch)

    $2.29 ea

    Dill (bunch)

    $3.29 ea

    Garlic (head)

    $1.12 ea

    Spice & Co (60g) Pepper Black Ground

    $2.89 ea

    Maldon - Sea Salt Flakes (240g)

    $9.49 ea

    Rosto - Extra Oomph Olive Oil (750mL)

    $15.99 ea

    Garlic Organic (head)

    $5.60 ea