Spring is in full swing here in Australia! The days are getting warmer, things are growing in the garden again, and the beautiful smell of flowers is in the air. Which means BBQ’s and get togethers are right around the corner.
Growing up, Mum would make her version of potato salad which consisted of potatoes, boiled eggs and mayonnaise. Doesn’t sound very appealing to me these days but I loved it as a kid. My version is a little more complicated because of all the ingredients, but it’s far healthier and tastier in my opinion!
Everyone has their version of a potato salad, always involving potatoes, usually involving creamy dressing and sometimes gherkins, eggs and bacon. I like to hide as many veggies in mine as possible (like I do with everything)!
Don’t be fooled – this potato salad is not just a side dish. This dish is a star on it’s own. I mean, it can be a side dish if you want it to be. But I like to eat this on it’s own for lunch or dinner. And it’s great to take to a BBQ!
The garlic roasted potato really adds a depth of flavour to the salad.
- 8 cups/1.4kg/3lb roasting potato (I used Australian royal blue)
- 2 large cloves garlic, minced
- 1-2 Tbsp Grapeseed Oil or Olive Oil
- 1 tsp salt
- 1 cup red pepper/capsicum, finely chopped
- 1 cup celery, finely chopped
- 1 cup brocoli stalk, finely chopped
- ½ cup red onion, finely chopped
- ½ cup spring onion, finely chopped
- ¼ – ½ cup dill pickles, finels chopped
- ½ cup raw cashews, soaked overnight
- ¼ cup water or pickle brine
- 1 large avocado
- 2 Tbsp wholegrain or dijon mustard
- 2 Tbsp Grapeseed Oil or Olive Oil
- 1.5 Tbsp lemon juice
- 1 tsp maple syrup (optional)
- 1 tsp apple cider vinegar
- ½ tsp salt
- 1 cup parsley, finely chopped
- Combine potatoes, garlic (I smashed mine up with a pestle + mortar to make a paste), olive oil and salt. Spread on a baking tray and cook at 400°F/200°C for 45 minutes.
- Meanwhile, chop salad veggies and mix in a bowl.
- In a blender, combine all ingredients for mayonnaise dressing except parsley and blend on high (I use a Vitamix). Once blended, mix in the parsley.
- Mix mayonnaise and parsley mixture with the veggies, and then add the finished roasted potato.
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Units converted with the Sous Chef iPhone app.
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This salad looks and sounds amazing! I love the ingredients you used for the dressing, I can just imagine how great it tastes. Looking forward to trying it. Thanks so much for sharing the recipe. Gorgeous photos by the way:)
Thanks Adriana
. It is really yummy! I used to make it without the avocado in the dressing, but it tastes soooo good with it in there! It’s so nice to hear someone say that about my photos, thank you! 
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This looks great!
I can’t see the ingredients for the dressing and which veggies you added
Am I doing something wrong or did they disappear??
Thanks for the help because this looks great and I would love to try it!
Hi Lesley. Thats really odd, sorry about that! I will try to get it fixed today. What browser are you using (eg. safari, firefox, internet explorer)? Thanks!!
Yeah i think the “blend all ingredients for the dressing” is a bit vague. Which ingredients are for the dressing please?
This recipe looks so yumm and I want to make sure I get it right!
Hi Liz, sorry about that, I have updated the recipe to make it more clear. Thanks!
Just tried out this recipe, it was a hit at the BBQ we went to, thx!
I made this for Christmas lunch – it was really delicious. Thank you!
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