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

    Potato Kestrel Each

    $0.75 ea

    Tomato Cherry 200g

    $2.50 ea

    Fresh Herbs Parsley Continental Bunch

    $3.99 ea

    Fresh Herbs Dill Bunch

    $4.99 ea

    Garlic Head Each

    $3.00 ea

    Maldon Sea Salt Flakes 250g

    $7.99 ea

    Rosto Extra Virgin Olive Oil Oomph 750ml

    $15.99 ea