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  • Preparation
    15 mins
  • Cooking
    30 mins
  • Serves 6-8

Spring/SummerPotato Salad

Ingredients

1 kg kipfler potatoes or small waxy potatoes
4 cloves garlic
2 tsp salt
1 medium red onion
2 tbsp baby capers
1 cup chopped parsley
2 lemons zested and juiced
2 tbsp whole grain mustard
¼ cup chopped lemon thyme
1 cup Devondale 3 cheese blends
50 gm Devondale Dairy Soft Butter
100 gm snow peas julienned (finely sliced)
Salt and pepper

Directions

Step One

In a large pot, add potatoes and cover with water, add whole cloves of garlic and 2 teaspoons of salt. Simmer until the potatoes are just cooked through.

Drain the potatoes and place them on a tray. Cut the Potatoes in half lengthways and let them steam for 5 minutes.

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