Sundried Tomato & Three Potato Salad with Lemon Mayonnaise
A little lemon blended with our mayonnaise and a mix of potato varieties give this potato salad a fresh taste
What You'll Need
1large sweet potato, peeled and cut into large 5cm cubes
½ kgpurple congo potatoes, scrubbed and washed (or royal blue if unavailable)
½ kgkipfler potatoes, scrubbed and washed
2celery stems, washed and thinly sliced
½ cupsliced kalamata olives
1 cupsemi dried tomatoes, oil drained and reserved
½ cupflat leaf parsley
1 cupPraise Whole Egg Mayonnaise with Olive Oil
What to Do
Pre heat the oven to 180°C. Toss sweet potato pieces in olive oil drained from semi dried tomatoes. Season with salt and pepper and roast in oven till cooked. While roasting, steam both purple congos and kipflers potatoes in large steamer until tender. Once cooked, remove from heat and cut into large pieces.
In a small bowl, whisk the mayonnaise, lemon juice and half the chopped parsley. Season to taste. Add lemon mayonnaise to potatoes and stir gently.
On a large platter, combine the mixed potatoes with celery, semi dried tomatoes, olives, remaining parsley and rocket leaves.