top of page


It wouldn’t be summer without someone bringing a potato salad to a BBQ. But forget about the stodgy, old-fashioned, mayonnaise-based recipe and replace it with this fresh, light and flavoursome version.


1kg (2.2lb) waxy potatoes

1 cup finely chopped herbs (mint, chives, parsley, basil, dill)

salt to taste


1/3 cup extra virgin olive oil

¼ cup lemon juice

1 tsp crushed garlic

1 tsp Dijon mustard

1 tsp sugar

salt and pepper to taste


• Cut the potatoes to the size and shape desired and gently boil in salted water until just cooked. Do not overcook, as the potatoes will go mushy.

• Drain the potatoes and place in a large bowl.

• Combine the dressing ingredients in a jug.

• Pour half of the dressing over the potatoes, stir gently, and allow the potatoes to cool while marinating in the dressing.

• Add the herbs and the remaining dressing to the potatoes, and stir gently.

• Serve at room temperature or chill until ready to serve.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 8-10 minutes

3,121 views0 comments

Recent Posts

See All


bottom of page