Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1kilograms Woolworths baby white potatoes
- 1/4 cup extra virgin olive oil
- 1 cup Woolworths Greek-style natural yoghurt
- 2tablespoons mayonnaise
- 2 lemons, juiced
- 2teaspoons Dijon mustard
- 2 spring onions, thinly sliced
- 2 Lebanese cucumbers, quartered lengthways, chopped
- 1 stick celery, cut into 1cm pieces
- 1/2 punnet dill, sprigs picked, chopped
Nutrition per serving
1220kJ / 293Cal
1220 Kilojoules or 293 Calories
14% of daily energy intake*
Protein
6.4grams
Fat
16.2grams
Carbs
29.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Treat loved ones to a flavourful and crunchy potato salad that's easy on your wallet and big on taste.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 20 minutes or until tender. Drain well.
Step 2 of 4
Grease a large baking tray with 1 tbs oil. Place potatoes evenly spaced out on tray. Press down on potatoes, one at a time, using the base of a glass. Drizzle with remaining oil. Season. Bake for 1 hour or until crispy and golden.
Step 3 of 4
Meanwhile, whisk yoghurt, mayonnaise, lemon juice and mustard in a large bowl.
Step 4 of 4
Add potatoes, onion, cucumber, celery and dill to the yoghurt mixture. Season well. Toss to combine. Serve immediately.
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