Baked potato salad

Enjoy the comfort of our Baked Potato Salad tender baked potatoes tossed with savory toppings for a warm and satisfying twist on the classic potato salad.

45 Mins
6 Serving(s)
Ingredients
  1. 500 g baby potatoes
  2. 2 cloves garlic, crushed
  3. 30 ml (2 Tbsp) cooking oil
  4. ½ red onion, finely chopped
  5. 60 ml (¼ cup) Spur Sweet Chilli or Spur Salad & French Fry Dressing
  6. 15 ml (1 Tbsp) Spur Peri-Peri Sauce
  7. 15 ml (1 Tbsp) plain or double-cream yoghurt
  8. Salt, to taste
  9. 15 ml (1 Tbsp) freshly chopped parsley or 5 ml (1 tsp) dried
  10. Freshly ground black pepper, to taste
Method
  1. Preheat oven to 180°C.
  2. Cut unpeeled potatoes in half and toss with garlic and oil on a baking tray. Roast for about 45 minutes until soft, but crispy on the outside.
  3. Sauté onion until soft. Remove from heat, add remaining ingredients and stir into potatoes. Serve immediately with more Spur Salad & French Fry Dressing.
Variations
  1. Substitute the parsley with spring onions.

YOU WILL NEED

Sweet Chilli Dressing

300ml

5
Salad & French Fry Dressing

500ml/1L/300ml

5

Recipes