A Kiwi barbecue potato salad with a creamy Golden Heat dressing, eggs, spring onion and crunchy celery.
Serves: 6 as a side | Prep: 15 min | Cook: 15 min
Ingredients
- 1 kg waxy potatoes (such as Jersey Bennes or Agria), cut into chunks
- 3 eggs
- ½ cup mayonnaise
- ¼ cup Greek yoghurt
- 3 tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- 1 tbsp lemon juice
- 2 sticks celery, finely sliced
- 4 spring onions, sliced
- Salt and pepper
Method
- Cook the potatoes in salted boiling water 12–15 minutes, until just tender. Drain and cool.
- Boil the eggs for 9 minutes, cool in cold water, then peel and chop.
- Whisk the mayonnaise, yoghurt, Golden Heat and lemon juice. Season well.
- Fold the dressing through the potatoes with the eggs, celery and most of the spring onion.
- Scatter over the remaining spring onion. Chill until serving.
Chef's tip: Dress the potatoes while they're still slightly warm — they absorb more flavour.