If anyone were to ask me what my signature salad for gatherings, this would be it! This potato salad is absolutely worth the extra effort that goes into roasting them after boiling them. The dressing is a pesto and mayonnaise dressing that compliments the sundried tomatoes and feta so well.

What you’ll need - serves 4

  • 500g baby potatoes

  • 1/2 cup mayonnaise

  • 1 tbs basil pesto

  • 50g sundried tomatoes - hydrated

  • 50g feta

  • 1/4 cup milk - more if needed

  • Juice of 1 lemon

  • 1 tsp dried oregano

  • 1 tsp paprika

  • 1 tsp of cumin

  • 1 tbs butter

  • 4 tbs canola oil

  • 5g fresh parsley

  • Salt and pepper to taste

Prep: 40 minutes

  • Half your baby potatoes and add to salted boiling water. Boil until tender and cooked through.

  • Preheat your oven to 200 degrees.

  • Once your potatoes are cooked, drain the water and keep them in the same pot.

  • Add the butter, canola oil, oregano, paprika and cumin. Place the lid onto the pot and shake vigorously to coat the potatoes in the spice mixture.

  • Bake in the oven for 20 minutes until golden brown.

  • Roughly chop the sundried tomatoes.

  • Finely chop the parsley.

Assembly - 20 minutes

  • Allow the potatoes to cool slightly once they are baked until golden.

  • In a bowl, mix the mayonnaise, milk, pesto and lemon juice. Combine well - add more milk if needed to create a pourable consistency.

  • Season the dressing with salt and pepper to taste.

  • Place the cooled potatoes to your serving dish and add your sundried tomatoes and parsley.

  • Pour the dressing over the potatoes and combine well.

  • Crumble the feta on top of the salad and serve.

Love,

V